The limestone walls of the Supramonte above the Oliena vineyards, in Sardinia

Porceddu · Fiore, Milan

Porceddu, Sardinian suckling pig

The Supramonte above the Oliena vineyards (a landscape). Photo Gianni Careddu, CC BY-SA 4.0, Wikimedia Commons

Porceddu is Sardinian suckling pig, a dish of Sardinian tradition. At Fiore we make it in the oven.

What is in the kitchen depends on the day: to know if there is porceddu, message us on WhatsApp, in English if you prefer.

A Sardinian suckling pig roasting by the fire

At Fiore

What you will find with us

From the kitchen, according to the market

Porceddu sardo al fornoOven-roasted Sardinian suckling pig (porceddu)

Prices are on the menu at the restaurant.

What is Sardinian suckling pig

According to the official sheet, Sardinian suckling pig is between 30 and 45 days old, with a carcass between 5 and 9 kilos. The Sardinian pig breed is protected by a Slow Food Presidium. Below are the curiosities, each with its source.

Myrtle, in the roasts

In the tradition, myrtle leaves give a scent to roasts. See also Sardinian cured meats and pecorino.

Did you know

Stories and facts, with the source

Porceddu

In Sardinian: su porceddu (Campidano), su porcheddu, su proheddu, su porcheddeddu (Nuorese)

A traditional Sardinian dish made with a suckling pig between 30 and 45 days old.

According to the official entry, the Sardinian suckling pig is between 30 and 45 days old, with a carcass of between 5 and 9 kg. Source: files.regione.sardegna.it
The first reliable description is in an 1850 book by Antonio Bresciani on the customs of Sardinia. Source: files.regione.sardegna.it
The Sardinian pig breed is protected by a Slow Food Presidium. Source: fondazioneslowfood.com

Frequently asked questions