main dishes sardinian

Porceddu al Forno

Sardinia's oven-roasted suckling pig, cooked low, salted mid-roast, and finished with crisp skin and fresh myrtle.

Carnivore Gluten-Free Dairy-Free Nut-Free Low Carb
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Prep 2h 10m
Cook 1h 50m
Total 4h
Servings 4
Difficulty Medium

Ingredients

Main

Seasoning

To serve

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Instructions

  1. Take the pork out of the refrigerator about 2 hours before cooking so it loses its chill and cooks evenly.

    Tip: A cold piece of meat going straight into the oven cooks less evenly.

  2. Heat a fan oven to 150 C to 160 C. Line a roasting tray with parchment, then set a rack inside so the pork can cook above its rendered fat instead of sitting in it.

  3. Place the quarter pig in the center of the rack with the skin facing down. Roast for 30 minutes.

  4. Salt the exposed flesh generously while it is still damp. Continue roasting until you reach about the 1-hour mark, then turn the pork so the skin faces up.

  5. Salt the skin again and raise the oven to 180 C. Roast for another 30 minutes, watching for a deep golden, lacquered color.

  6. Check the thickest part with a thin knife. If the blade comes out hot and the juices run clear, the meat is ready. If the juices are still pink, continue for 10 minutes more.

  7. If the meat is cooked but the skin still looks pale, finish with 5 minutes under the grill to crisp the crackling.

  8. Let the roast sit briefly, then chop or carve it into serving pieces and set it over fresh myrtle branches.

Storage & Meal Prep

Best eaten right away while the skin is still brittle. Leftover meat keeps for up to 2 days and can be rewarmed uncovered in a moderate oven, but the crackling will soften.

Variations

  • Half Pig for a Crowd: Use the same method with a larger bone-in piece and extend the cooking time until the deepest part runs clear when tested with a thin knife.
  • Finished Under the Grill: If the meat is cooked but the skin is still pale, give it a brief pass under the grill for the final color and blistering.
  • Spit-Roasted Instead: For a feast version, roast a whole 6 to 7 kg milk-fed pig over wood or embers, turn it steadily, and brush it with rendered fat, salt, and fresh myrtle.

FAQ

What is porceddu?

Porceddu is Sardinian suckling pig, traditionally roasted for festivals, family gatherings, and big Sunday tables. The classic identity is young pig, simple seasoning, and crisp skin.

Why is the salt added during cooking instead of at the start?

I salt generously halfway through while the meat is still moist, then salt the skin again after turning it upward. That timing seasons the flesh without stopping the skin from drying and crisping.

Do I need myrtle to cook it?

No. In this oven version the myrtle is mainly for serving, laid under the carved meat so the hot pork releases its aroma over the table.

How is maialetto sardo allo spiedo usually handled?

For the spit-roast version, I use a whole young pig, fix it firmly on the spit, and turn it steadily over wood or embers. I brush it with rendered fat and salt using fresh myrtle, then serve the chopped meat over more myrtle.

Interactive Nutrition Map

4 Servings

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Meat & Poultry
Pork Loin (Cooked, Lean)
1800 g
Herbs & Spices
Salt
36 g

Per Serving

927kcalCalories
131gProtein
0gCarbs
41gFat
0gFiber
Sodium
489mg21% DV
Potassium
1904mg41% DV
Calcium
81mg6% DV
Iron
4mg22% DV
Magnesium
126mg30% DV
Vitamin C*
0mg0% DV
Vitamin A*
0µg0% DV
Vitamin K
0.5µg0% DV
Folate
5µg1% DV
Pork Loin (Cooked, Lean)
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Porceddu al Forno belongs on the Sardinian home table. I build it around suckling pig quarter, fine salt, and myrtle branches.

I heat a fan oven to 150 C to 160 C. I line a roasting tray with parchment, then set a rack inside so the pork can cook above its rendered fat instead of sitting in it. I place the quarter pig in the center of the rack with the skin facing down. I roast for 30 minutes.

If the meat is cooked but the skin still looks pale, finish with 5 minutes under the grill to crisp the crackling. I let the roast sit briefly, then chop or carve it into serving pieces and set it over fresh myrtle branches. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide | Pane Carasau Bruschetta

What Makes This Oven Method Work

  • Rack over tray, not meat in its juices. The pork needs dry circulating heat so the skin can tighten and the fat can drip away.
  • Two-stage skin handling. It starts skin-side down, then flips skin-side up for the final drying and coloring.
  • Salt goes on during the roast. I salt while the meat is still moist, then again after turning the skin upward.

Sardinian Context

At a full Sardinian porceddu feast, the spit is still the traditional benchmark. The oven does not replace that. It gives me a home version that keeps the same logic: young pig, minimal seasoning, careful drying of the skin, and myrtle as the final aromatic note.

For the spit-roast version, I use a whole 6 to 7 kg pig, roast it steadily over wood or embers, and baste it with rendered fat and salt using fresh myrtle. I keep the turning slow and even so the skin stays intact and the crackling dries properly.

If you are serving this as part of a Sardinian menu, keep the rest of the table simple. Pane carasau, a bitter salad, or a plain vegetable side will do more for the meal than adding heavy sauces.

When the roast comes off the heat, I like to set it over fresh myrtle before serving. That final step is not decoration. It keeps the dish tied to a Sardinian feast table rather than the broader category of roast pork.