The Tipp
Sardinian oven-roasted suckling pig
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The undisputed king of Sardinian land-based cuisine. This suckling pig is slow-roasted in the oven according to tradition. The contrast in textures is perfect: the outer rind is extraordinarily crisp and flavorful (the classic “crosticina”), while the meat underneath remains juicy, incredibly tender, and delicate in flavor, infused with the aroma of myrtle branches.
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