Roadside Spit · Whole Roast Suckling Pig
Porceddu
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It's traditionally roasted over an open fire built from myrtle and juniper wood, and cooks swear the smoke from those specific local woods is what gives the skin its distinct fragrance.
Porceddu is a whole suckling pig, seasoned simply with salt and herbs, roasted slowly over an open wood fire until the skin turns deep mahogany and shatteringly crisp while the meat stays moist. Sardinian sagre, roadside spits, and agriturismi serve it carved straight off the fire onto trays lined with myrtle branches.
Why it's made this way: Raising pigs semi-wild in Sardinia's forests and roasting them whole over local wood is a tradition tied to the island's pastoral economy, and porceddu remains the centerpiece of Sardinian festivals and celebrations.
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