Suckling pig cooked slowly until the skin crackles and the meat pulls away clean, scented with myrtle. The Sardinian feast dish, ordered a day ahead in most Alghero trattorias.

Porceddu is the inland counterweight to the Alghero fish tradition, a shepherd's celebration dish that came down to the coast with families from the mountain villages. The pig is young, four to six weeks, and traditionally cooked on a spit over juniper or myrtle embers, then rested under myrtle branches so the leaves perfume the meat as it cools. Restaurants now mostly use ovens, but the myrtle stays. In Alghero it is the plate to order when you want the other half of Sardinia, and kitchens such as Trattoria Lo Romanì cook it from a family repertoire brought from Tonara in the interior.

2 editor picks for Porceddu in Alghero, ranked by editorial score. All Alghero signature dishes · Porceddu across every city.

Also in: Cagliari.

Al Refettorio ★ 4.5

€€€ItalianCentro Storico

Al Refettorio sits in Vicolo Adami in Alghero, where Cristiano Andreini cooks tagliolini with bottarga and pecorino and runs a gourmet pizza oven.

OrderTagliolini with bottarga and pecorino, then the suckling pig with potato millefoglie.

DirectionsBook a table

Trattoria Lo Romanì ★ 4.4

€€TrattoriaCentro Storico

Trattoria Lo Romanì takes its name from rosemary in Alguerès and pairs Gigi's daily Alghero fish run with macarrones de busa from his native Tonara.

OrderMacarrones de busa from Tonara, followed by whatever Gigi bought that morning.

DirectionsView

Learn to cook it, or eat it with a guide

Porceddu makes more sense with someone from Alghero explaining it. These are the classes and tours we have checked, with booking links.

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