Sardinian-style suckling pig (Porceddu sardu) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 141) by Katie Parla

  • suckling pig
  • Serves : 12

  • EYB Comments

    Allow to brine for at least 6 hours, or overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gnocchetti Sardi with sausage ragù (Malloreddus alla Campidanese)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to brine for at least 6 hours, or overnight.

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