“PORCEDDU”
Wine: Terras
Ingredients:
pound suckling pig 3 kg, 200 gr of pound pork fat, in one piece, bay
leaves, Myrtle leaves, salt and pepper
Clean, wash and dry the pound suckling pig; drain with salt, pepper
and some myrtle leaves.
Being to the tradition, affix the pig to a straight hard stick, and place
1/2 m in drome the fire. The pig should be leaning slightly towards the
fire. Make sure there is a drip pan under the pig to catch the dripping
fat. Roast for 3 hours, basting with the salt pork or pork fat affixed
to a meat fork. Turn and continue roasting for another 3 hours. Test
for doneness by pulling on one of the ears; it should almost come off.
Let the pig sit for 30 minutes on a bed of myrtle or bay leaves before
carving. In alternative, the pig can be cooked in oven (150 °C) for
approximately three hours, basting with the salt pork and serve.
