Porcetto – Maialetto Sardo – Spit-roasted suckling pig

Preparation of the Sardinian piglet. – Japs 88 CC BY-SA 4.0

Porcetto – Maialetto Sardo – Spit-roasted suckling pig

Difficulty: Average Time: 3 hours

Ingredients:

A piglet; 500 grams of lard;
firewood of juniper and olive tree;
myrtle;
salt

How to make Porcetto – Maialetto Sardo – Spit-roasted suckling pig:

Cleaning up and washes the piglet, eliminates the interiors, salty inside and out, and pierce him/it in a spit.
You start the spit and brush the meat with the lard when the fires are ardent.
To complete cooking unthread by spitting the piglet, cover him/it with the myrtle, do you him to now rest 1, and you serve.

Roasting of Sardinian pork in Macomer. – Japs 88 CC BY-SA 4.0

Regional Recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.