Porceddu

Method

1. 1 Rub coarse salt onto the leather surface and refrigerate uncovered for 12 hours until the leather is completely dry.
2. 2 Skewer the meat blocks onto long wooden skewers and tie them securely with hemp rope.
3. 3 Grill 40 cm away from the heat for 3 hours, rotating the skewer every 15 minutes.
4. 4 Turning the meat frequently and keeping it away from the heat is the Sardinian way; the fat renders slowly and the meat cooks thoroughly from the inside out.
5. 5 Sprinkle the marinated herbs with olive oil over the meat each time it rotates.
6. 6 Bring the skewers closer to the fire for the last 20 minutes to make the skin puff up, then let them rest for 20 minutes.

With an appliance

• Charcoal grill 4 hr

  Grill indirectly over charcoal with the lid closed at 150 degrees for 3 hours, then open the lid and let the skin crackle for 20 minutes.

• Oven 4 hr

  Bake at 150 degrees for 2 hours and 45 minutes, then increase the temperature to 230 degrees for the last 20 minutes to make the skin crackle and puff up.