Today on Sardinian Recipes we talk about a very famous and appreciated meat dish throughout Sardinia: roast suckling pig.
To learn more about this preparation we contacted Silvio Giacobbe, owner of the Niala restaurant in Ussassai.
ORIGINS AND CURIOSITIES. Roast suckling pig has always been one of the most representative dishes of Sardinian gastronomic culture. Depending on its size and weight, it is called maialetto or porchettone. Furthermore, while it was previously prepared only on our island, this recipe has long since crossed the sea and is cooked throughout Italy.
INGREDIENTS. «We only use Ogliastra piglets. In particular, we use piglets that weigh between 8 and 10 kg, in Cagliari they are considered “porchettoni”. In Ogliastra instead they are considered “maialetti”. An important ingredient is salt. While for the grill, local wood is excellent as it does not make a flame too high. Usually we use holm oak wood».
PREPARATION AND COOKING TECHNIQUES. «After cutting the piglet into quarters, it is placed on the spit and left “still” for an hour. It is cooked in quarters, to ensure better cooking of each part. It should be cooked on a low flame, for about 4 hours. We usually put it to cook around 11 so that it can be served around 2/2:30 pm.
The secret? Slow cooking is important, so that the meat cooks well inside, to then give the rind the right crispiness.
Instead, in a home oven, it takes about 2 and a half/3 hours, at 200 degrees.
Cooking outside is obviously influenced by temperatures and wind, which, if present, lengthens the cooking time. However, it is definitely better cooked on the grill.
We serve it on ceramic plates, without myrtle, this is also a substantial difference. And I remember that it is also excellent cold and everyone likes it".