• Time

    3 hours and 45 minutes

  • Difficulty

    Difficult

  • Course

    Second Courses

  • Italian Region

    Sardinia

Ingredients

  • suckling pig

Preparation

45 minutes preparation + 3 hours cooking

After removing the innards and bristles and washing it, the suckling pig should be stuck on a chestnut skewer and barbecued slowly over aromatic woods. Serve hot with vegetables in season or cold conserved under myrtle branches.