main dishes sardinian

Purpuzza Sarda

Barbagia-style chopped pork cooked with lard, garlic, wild fennel, Vermentino, Cannonau, olive oil, salt, and pepper.

Dairy-Free Gluten-Free Nut-Free Low Carb
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Prep 15 min
Cook 20 min
Total 35 min
Servings 2
Difficulty Easy

Ingredients

Pork

Pan

Aromatics

Cooking

Seasoning

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Instructions

  1. Ask the butcher to chop the pork by knife, or chop it finely at home. Slice or mince the lard very thinly.

  2. Warm the olive oil in a wide pan over lively heat. Add the pork, lard, and finely minced garlic.

  3. Cook until the pork is well browned and the watery juices have evaporated.

  4. Add the Vermentino and Cannonau and let the wine reduce. Season with salt.

  5. Wash, dry, and chop the wild fennel. Season it with a little pepper.

  6. Add the fennel to the pork and cook for a few minutes over lively heat.

  7. Turn off the heat, cover the pan, and let the aromas settle before serving.

Storage & Meal Prep

Refrigerate the cooked pork for up to 2 days. Reheat in a covered pan with a spoon of water or wine.

Variations

  • Mamoiada-Style Rest: Marinate the chopped pork overnight with Cannonau, garlic, and wild fennel before cooking.
  • For Pasta: Use the cooked purpuzza to dress short pasta, finishing with grated pecorino.
  • With Mushrooms: Serve with sauteed porcini or other mushrooms when they are in season.

FAQ

What cut of pork is used for purpuzza?

I use capocollo, pork leg meat, and a little lard, chopped by knife like sausage filling.

Do I need bread?

No, but purpuzza is often served in a hot roll or with carasau, guttiau, civraxiu, or coccoi.

Can I cook it without wine?

You can use water or stock, but wine gives the pork a cleaner finish.

Interactive Nutrition Map

2 Servings

Customize Ingredients

Meat & Poultry
Pork Loin (Cooked, Lean)
200 g
Pork Loin (Cooked, Lean)
200 g
Vegetables
Garlic
3 g
Wild Fennel (Finocchietto Selvatico)
100 g
Oils & Fats
Lard (Strutto)
50 g
Extra Virgin Olive Oil
27 g
Herbs & Spices
Black Pepper
0.5 g
Liquids
Dry White Wine
51 g
Red Wine
51 g

Per Serving

642kcalCalories
59gProtein
4gCarbs
35gFat
1gFiber
Sodium
133mg6% DV
Potassium
1107mg24% DV
Calcium
72mg6% DV
Iron
2.7mg15% DV
Magnesium
75mg18% DV
Vitamin C
6.5mg7% DV
Vitamin A
24µg3% DV
Vitamin K
40.5µg34% DV
Folate
16µg4% DV
Pork Loin (Cooked, Lean)
Pork Loin (Cooked, Lean)
Lard (Strutto)
Dry White Wine
Red Wine
Garlic
Wild Fennel (Finocchietto Selvatico)
Extra Virgin Olive Oil
Black Pepper
* 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 the Barbagia, Purpuzza Sarda belongs on the Sardinian home table. I build it around pork capocollo or shoulder, pork leg meat, and pork lard.

I ask the butcher to chop the pork by knife, or chop it finely at home. I slice or mince the lard very thinly. I warm the olive oil in a wide pan over lively heat. I add the pork, lard, and finely minced garlic.

I add the fennel to the pork and cook for a few minutes over lively heat. I turn off the heat, cover the pan, and let the aromas settle before serving. I serve it as soon as the texture is right.

Part of: Sardinian Table: Real Meals

Related: The Sardinian Kitchen | Sardinian Ingredients Guide