Porceddu (Sardinian Suckling Pig Back)

Place the saddle of suckling pig, rind side down, in salted water filled to about finger height for about 5-6 hours. Then cut the rind with a razor blade or a very sharp knife, salt and pepper the meat. Cut the garlic bulb, onions, carrot, celery and tomatoes into cubes and fry them briefly in a little oil in a roasting pan. Add all the herbs and spices and slowly deglaze with beer. Place the suckling pig with the rind facing down on the vegetables and roast in the preheated oven at 180 °C for about 15 minutes. Then turn over and roast for another 35 minutes. Meanwhile, top up with chicken stock or soup if necessary. Remove the suckling pig from the oven and keep pouring soup or stock over high heat and let it boil down again. Sprinkle the rind a little with fine salt and roast over top heat until the roast is nice and crispy. Strain the sauce and season again if necessary. Remove the meat from the bones, carve and arrange. Cover with the finished sauce.

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