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The Porceddu

Sardinia, Italy

Food Guide
A thousand years old recipe

In Sardinia, pig farming is a millenary practice: significant findings of pig bones in Sardinian archaeological sites are attested since 5000 BC. becoming increasingly important over time. In the Nuraghic era some bronzes depict pregnant sows and pigs, probably since then on porcheddu (also called porceddu or proceddu) as well as being a delicacy was also the object of cult sacrifice to the deities. In Roman times the Sardinian pigs were exported to Rome, together with salt, wheat, and skins. In the Middle Ages, pig rearing was regulated by precise laws, some of which were contained in the Carta de Logu.

The little pig

Must be aged between 30 and 45 days, weigh between 5 and 9 kg, with firm flesh, compact, good muscle color, covering fat consisting of white or pink and slight curl.

The island tradition par excellence

Soft and tasty meats, accompanied by a crunchy and fragrant rind. This is all the secret of Sardinian spit roasted pork, so appreciated at any latitude that it has now definitively abandoned the "party lunch" to rise to the rank of flag-dish of the Sardinian tradition all over the world, like the seadas or de sa trattalia.

Its diffusion as a typical dish of traditional and tourist menus is actually quite recent. Before the last 40-50 years the Sardinian spit roasted pork was the dish of great occasions, perfect to bring to the table for Easter or for some family occasion. This was also due to the fact that not everyone could afford the "luxury" to eat pigs when they were young, since (as an adult) the pig became an extraordinary resource for the family, giving meat, sausages and other products, perfect for filling the dispensation of the house or, possibly, to be sold or exchanged.