Sardinian suckling pig
tender, tasty meat, accompanied by a crunchy, fragrant rind. That is the Sardinian suckling pig on a spit, a true flag-bearing dish of Sardinian cuisine.
The secret of the suckling pig is indirect cooking: the embers are placed around the meat suspended on the spit at the right distance, so that it is not exposed too close to a heat that would dry it out or risk burning it. Cooking is slow, almost ritual. The meat is salted about halfway through cooking and flavoured with local herbs, myrtle first and foremost.