Roasted Sardinian suckling pig (su porcheddu), roasted on a spit on olive embers as per Sardinian tradition, with slow cooking (up to 4-5 hours). To be heated in the oven at 180/200 ° C for about 10/15 minutes. Vacuum packed packages. Ingredients: Sardinian pork, myrtle, salt.

Roasted Sardinian pork (Su Porcheddu)

£39.20Price
  • Pack of about 1,200 Kg £ 39.20.
    Pack of about 2,400 Kg £ 76.00.
    Pack of about 3,600 Kg £ 110.50.
    Pack of about 4,800 kg £ 142.60.

     

    Our company is located in Nuoro, in the ancient heart of Barbagia, just outside the city, at the beginning of the countryside, in a location known as Maria Frunza. Here, inside a large Pinnetu we cook our roast pigs and, always here, we prepare the other ready-made dishes of the Barbaricina tradition. We had to study and develop an exclusive procedure, so that the characteristics of a typical dish that traditionally is prepared at home and eaten still hot remained unchanged. Thanks to our system, the meat, once roasted, is pasteurized, divided into portions and put under vacuum in a special package with thermal shrinkage. The suckling pig and the other ready meals can be heated for a few minutes in the oven and served on the table keeping intact the flavor and aromas as per tradition. We carefully choose our meats and follow them at every stage of the production process, according to a rigid traceability protocol. This is what guarantees the quality of our Sardinian roast suckling pig, intact on your table as if it were just cooked.

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