Meat
Roast suckling pig on a bed of myrtle leaves and cork
Sardinian meat
The famous Roasted Sardinian meat, but it can also be boiled or cooked in a casserole, In Sardinia there are indeed many ways in order to render succulent an already appetizing and extremely genuine meat.
The famous Roasted Sardinian meat, but it can also be boiled or cooked in a casserole, In Sardinia there are indeed many ways in order to render succulent an already appetizing and extremely genuine meat.
BoarThe boar, “sirboni”, is an important dish in Sardinian cuisine. Well-known in the internal areas, it lives and breeds in uncontaminated corners where the air is fresh and dry.
Donkey meat
Donkey meat is present in various forms of Sardinian cuisine. Sold in the horsemeat butcher’s shops, it introduces nourishing characteristics similar to those of horsemeat, from which it differs with a more tender and sweeter taste.
Donkey meat is present in various forms of Sardinian cuisine. Sold in the horsemeat butcher’s shops, it introduces nourishing characteristics similar to those of horsemeat, from which it differs with a more tender and sweeter taste.
Ostrich
Sardinia has two important ostrich farms: the first one is located in “Ortacesus” in the province of Cagliari and the second in “Siliqua” in the province of Carbonia-Iglesias. The two large farms have permission, for various years, for diffusing this type of meat in the whole island.
Sardinia has two important ostrich farms: the first one is located in “Ortacesus” in the province of Cagliari and the second in “Siliqua” in the province of Carbonia-Iglesias. The two large farms have permission, for various years, for diffusing this type of meat in the whole island.
Sheep and goatSheep and goat, typical of the agro pastoral tradition of the inner areas in Sardinia where there is a high presence of the two. The fame and the taste of these two dishes are particularly appreciated and enjoyed by people with a healthy appetite.
SnailsSnails are widely used in Sardinian cuisine. One of the villages famous for its use of snails in its cuisine is Gesico, a village in “Campidano”. Where in the month of October the Festival of Snail is organized.
Suckling pigSuckling pig one of the most commonly used meats in Sardinian cuisine. Typically known as "Su Porcheddu", it is cooked in a similar way throughout Sardinia. Suckling pig is the prevailing dish of the inner areas of the Island; it is associated to the agro pastoral economy.