Flavor and culture of the Porceddu or Sardinian pig.....
It is a gastronomic delicacy Made in Sardinia: the backbone of the entire Sardinian gastronomic tradition, the Sardinian suckling pig has conquered the palates of all of Italy. Depending on the areas located on the island, the Sardinian pig is called in various ways: proxeddu, porcheddu, proceddu, copieddu, piglet, etc. etc. But what unites the soul and palate of the Sardinian people is the method of preparation, which is handed down from generation to generation, following the true native recipe.

The idea of ​​consuming Sardinian suckling pig arrived in Sardinia thanks to the influence of Spain, which dominated the island for over two centuries. Even today, in Castile the suckling pig is still one of the typical dishes of the local tradition, although it is prepared differently than the Sardinian suckling pig. The cooking, in Spain, is done in the oven and the suckling pig is flavored with various ingredients such as carrots, onions and celery. In Sardinia, porceddu is prepared on a skewer: barbecue grills must be used to ensure excellent cooking. The traditional cooking of Sardinian suckling pig takes place in front of a nice fire and lasts from 3 to 5 hours; vertical cooking is still typical of many areas of central Sardinia.

​​​​​​​What more can we say.....no one surpasses our kindness.