“Proceddu arrustiu” is a traditional Sardinian recipe for roasted pork. The preparation can vary slightly depending on specific local traditions, but here’s a general guide to making it:

Ingredients:

• 1 whole suckling pig (the size depends on your gathering)
• Fresh rosemary sprigs
• Fresh sage leaves
• Fresh garlic cloves, minced
• Extra virgin olive oil
• Salt and pepper, to taste
• Fennel seeds (optional)
• White wine (for basting)

Instructions:

1. Prepare the Pig:

• Clean the suckling pig thoroughly. Pat it dry with paper towels.
• Make small incisions all over the pig.

1. Prepare the Herb Mixture:

• In a bowl, mix minced garlic, rosemary, sage, salt, pepper, and fennel seeds (if using) with a generous amount of olive oil to create a paste.

1. Season the Pig:

• Rub the herb mixture inside the cavity and all over the outside of the pig. Make sure the mixture gets into the incisions.

1. Let it Marinate:

• Ideally, let the pig marinate for several hours or overnight in the refrigerator to enhance the flavors.

1. Prepare for Roasting:

• Preheat your oven or prepare your outdoor spit/rotisserie grill to a medium heat (about 325°F or 163°C if using an oven).
• If using an oven, place the pig on a large roasting pan.

1. Roasting:

• Roast the pig, basting it occasionally with white wine and its own juices. The cooking time will depend on the size of the pig. As a general rule, cook for about 25 minutes per pound at 325°F (163°C), or until the internal temperature reaches 160°F (71°C).
• If using an outdoor spit, rotate it slowly and continually baste. This method will take several hours, depending on the heat and the size of the pig.

1. Serving:

• Once done, let the pig rest for about 20 minutes before carving.
• Serve with traditional Sardinian sides, such as pane carasau (a thin Sardinian bread), roasted vegetables, and local wines.

Enjoy your “Proceddu arrustiu” as a centerpiece for a special gathering, embodying the rich culinary traditions of Sardinia!