Porchetta Sarda

Porchetta Sarda is a traditional Sardinian pork dish, typically made with a whole boneless pork shoulder or belly, seasoned with herbs and spices, and slow-roasted on a spit or in an oven. The meat is cooked until it is tender and juicy and the skin is crispy.


  • 5 lb boneless pork shoulder or belly
  • 4 cloves of garlic, minced
  • 2 tbsp fennel seeds, crushed
  • 2 tbsp chopped rosemary
  • 2 tbsp chopped sage
  • 2 tbsp chopped thyme
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/4 cup olive oil


  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mix together the garlic, fennel seeds, rosemary, sage, thyme, salt, pepper, and olive oil to make a paste.
  3. Using a sharp knife, make small incisions all over the pork and rub the paste into the meat, ensuring it is well coated.
  4. Place the pork in a roasting pan and roast in the oven for about 3 hours or until the internal temperature reaches 145°F (63°C) and the skin is crispy.
  5. Let the porchetta cool for 10-15 minutes before slicing and serving.
  6. Enjoy your Porchetta Sarda!

Note: You can also cook Porchetta Sarda using a spit if you have one.


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