Porchetto Arrosto

Roass Sucking-Pig

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Porchetto Arrosto is another Sardinian national dish. For this, a sucking pig weighing not more than about lbs. is either grilled or roasted, and left to stand for several hours till cold, covered with branches of myrtle, which make it very tasty. These “baby” pigs are so tender that even the skin, ears and all can be eaten.