Porceddu

Known and practiced throughout Italy, the BBQ cooking of Sardinian pork follows strict rules, as long as you want to follow tradition.

First of all you need:

• a 40/60 day suckling pig that must weigh between 6 and 10 kilograms
• cooking must first be done vertically with a wooden spit
• as soon as it starts to leak, turn it horizontally
• cooking is indirect and lasts from 4 to 5 hours
• long cooking takes place most of the time on the rib side
• once the heat reaches the rind you have to turn it
• in the last half hour the rind changes color and becomes crunchy
• never add marinades, spices and salt

Serve with an excellent Cannonau!