Porceddu

Method

Clean and prepare the suckling pig by singeing any remaining hair over an open flame, then scrape thoroughly and rinse well. Pat dry and season generously inside and out with salt and pepper. Stuff the cavity with fresh rosemary sprigs and myrtle leaves, which will perfume the meat as it cooks. Truss the pig securely with kitchen twine, ensuring the legs are tied tightly to the body. Build a fire pit or prepare a rotisserie with hot coals, then place the pig on a spit or metal frame approximately 60-90 centimetres from the heat source. Rotate slowly and evenly for 2.5 to 3 hours, basting occasionally with olive oil, until the skin is deeply golden and crispy and the meat is tender and cooked through. Rest for 10 minutes before carving and serving with the fragrant herbs scattered over.