Raw, cleaned suckling pig with skin and bones, prepared as a half for our oven-roasted Sardinian porceddu.
Raw, cleaned suckling pig with skin and bones, prepared as a half for our oven-roasted Sardinian porceddu.
Porceddu is a Sardinian suckling-pig preparation cooked on a spit or in the oven. A cleaned raw half is also sold as a butchered form. Our oven version uses a 2.5 kg half with skin and bones, divided across into two large sections by the butcher.
Ask the butcher to divide the cleaned half across into two large sections, retaining skin and bones. Check the actual pieces against your roasting tin before cooking. Our recipe plans for a tin about 45 × 35 cm; shape and fit must be checked with the meat you buy.
Suckling pig and myrtle belong together in Sardinian cooking. Oven and spit preparations have different arrangements; follow the oven method given for this recipe.
Roast according to the porceddu recipe, checking cooking and tenderness rather than relying on time alone. Rest the cooked pork for 20 minutes with 10 g washed and dried culinary myrtle on the platter.
Specify raw suckling pig, a cleaned half with skin and bones, weighing 2.5 kg in total. A ready-cooked portion or a joint of mature pork changes both the starting state and the cooking plan.
Follow the supplier’s storage and use-by directions. Keep the raw meat separate from ready-to-eat food. Follow the recipe’s clean-probe checks in the thick shoulder and hind section, away from bone.
No. It is the raw cleaned half with skin and bones, divided into two large sections.
Use the recipe’s cooking checks, including 75 °C held for 30 seconds in the thick shoulder and hind section away from bone, as well as the tenderness checks.
The places, tables and makers we found worth your time. One email, no noise.
One letter a month. Unsubscribe at any time. We never share your address.
