Flavors · Sardenha

Porceddu

Whole suckling pig slowly roasted on a spit next to a wood fire, scented with myrtle, until the skin becomes crispy. It is the dish of festivals and large gatherings in Sardinia, served on cork trays.

Traditional dish from Sardenha

Also known as: porcheddu, porcetto, purceddu, maialetto arrosto, su porceddu

Updated November 2026

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Porceddu — Sardenha, Italy

Porceddu is a suckling pig, small, roasted whole. The most common method is on a spit: the animal, split open and fixed to a rod, stands upright or inclined beside a wood fire of olive, juniper, or myrtle for several hours, without direct contact with the flames. During cooking, the skin is brushed with melted, salted fat. The result is golden, crispy skin and tender meat.

There is an older method, called a carraxiu: the pig, wrapped in myrtle branches, is cooked in an open pit in the ground, covered with earth, over which a fire is lit. Once done, the porceddu usually rests on myrtle leaves, which perfume the meat, and is served carved on cork trays.

The dish appears at religious festivals, weddings, village celebrations and Sunday lunches in the countryside, especially in the island’s interior. A study by the University of Cagliari treats porceddu as a symbolic dish of Sardinia and traces its history from the 16th to the 20th century. The Michelin Guide notes that names vary by region, such as porcetto, porcheddu and proxeddu, and that the spit-roasting technique is linked to the island’s Spanish presence.

Because preparation is lengthy, at many agriturismi and restaurants porceddu must be ordered in advance.

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Where it comes from

Sardenha
Festive dish of all Sardinia, studied as the piatto simbolo of the island, with no specific city of origin.

Ingredients

Suckling pig, salt, pork fat for brushing and myrtle branches or leaves; olive, juniper or myrtle wood for the fire.

How it is eaten

In pieces, on cork trays lined with myrtle, as a main course, often with potatoes, cheeses and Sardinian bread.

When it is eaten

Festivals, weddings and celebrations; year-round at agriturismi, usually by advance order.

Your questions

Questions about Porceddu

What is porceddu?

It is a whole suckling pig roasted slowly on a spit beside a wood fire or, by the older method, in a pit under the earth.

Do you need to order porceddu?

At many agriturismi and restaurants, yes, because preparation takes several hours.

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