Roasted Suckling Pig with Myrtle and Herbs

Ingredients

• 1 suckling pig (4-6 kg / 9-13 lbs) 1 suckling pig (4-6 kg / 9-13 lbs)
• 10 sprigs of fresh rosemary 10 sprigs of fresh rosemary
• 10 cloves of garlic 10 cloves of garlic
• 4 tablespoons myrtle berries 4 tablespoons myrtle berries
• 4 tablespoons olive oil 4 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Roasted potatoes and salad, for serving Roasted potatoes and salad, for serving

Nutrition

• Calories (kcal / KJ): 500 kcal / 2092 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 0g (Sugars: 0g)
• Protein: 65g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the suckling pig thoroughly and pat it dry with paper towels.
3. 3.
   In a mortar and pestle, crush the myrtle berries until they release their aroma.
4. 4.
   In a small bowl, combine the crushed myrtle berries, olive oil, salt, and pepper.
5. 5.
   Rub the mixture all over the suckling pig, ensuring it is evenly coated.
6. 6.
   Stuff the cavity of the pig with the sprigs of rosemary and whole garlic cloves.
7. 7.
   Place the pig on a roasting rack in a large roasting pan.
8. 8.
   Roast the pig in the preheated oven for approximately 3-4 hours, or until the skin is crispy and the meat is tender.
9. 9.
   Remove the pig from the oven and let it rest for 20 minutes before carving.
10. 10.
    Serve the roasted suckling pig with roasted potatoes and a fresh salad.

Treat your ingredients with care...

• Myrtle berries — If you can't find fresh myrtle berries, you can use dried ones. Soak them in warm water for 10 minutes before crushing them.

Tips & Tricks

• To achieve a crispy skin, increase the oven temperature to 220°C (425°F) for the last 30 minutes of cooking.
• Baste the pig with its own juices every hour to keep it moist and flavorful.
• Serve the roasted pig with a squeeze of fresh lemon juice for a tangy twist.
• Leftover roasted pig can be used in sandwiches or salads for delicious meals the next day.
• Pair this dish with a full-bodied red wine, such as Cannonau, to complement the rich flavors.

Serving advice

Carve the roasted suckling pig at the table to impress your guests. Serve it with the crispy skin on top and the tender meat underneath. Accompany it with roasted potatoes and a fresh salad for a well-rounded meal.

Presentation advice

Present the roasted suckling pig on a large platter, garnished with sprigs of fresh rosemary and lemon wedges. The golden-brown skin and juicy meat will be the centerpiece of your table, showcasing the beauty of Sardinian cuisine.