Roast Suckling Pig (Sardinia)

Meat

Clean the pig, scrape it and singe off any bristles if necessary; much depends on where the animal is bought. Remove the entrails, wash and dry the cavity and rub it well with myrtle leaves.

Impale the pig on a large skewer and spit-roast it about 20 inches from the fire. Thread a thick slice of salt pork on to another spit and heat this on the fire, with a pan underneath to catch the droppings, which are then used to baste the pig. Start roasting the pig with its flank nearest the fire; then, when the skin is browned, turn it continuously until it is a good rich brown color all over. Sprinkle the pig with salt and freshly ground pepper, and baste it occasionally with the drippings from the fat salt pork. It will take between 3 and 4 hours.

The meat can be served hot, cut into thick chunks or cold, in which case it is left to cool overed with myrtle leaves.

Serves 8