Porcetto – Maialetto Sardo – Spit-roasted suckling pig

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

Difficulty: Average Time: 3 hours


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

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 shoot beautiful firewood when the fires are ardent; you start the spit, brush the meat with the lard.
To completed 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.