Suckling Sardinian pig of about 5 kg (max 8); a spit; fire made with aromatic Sardinian wood, lard, salt, pane carasau. To make this recipe, a fireplace or an outdoor fire is essential.

Buy the piglet from the butcher already prepared for cooking. If it is not already butchered, clean it thoroughly, remove the innards, scrape the skin and singe it over the fire to completely remove the bristles, then wash it. Cut it in half along the spine, including the head.
Skewer the whole piglet on the spit, inserting the rod through the jaws, along the backbone and, twice, through the ribs, finally into the pelvis; fold the hind legs toward the tail and pair them, skewering them as well; make two holes in the skin of the neck and insert the front legs; place a skewer (even of wild olive or myrtle wood) crosswise
on the ribs, to keep the piglet well open during cooking.
Place it about half a meter from a well-lit fire, preferably of aromatic Sardinian wood, with the belly facing the flame. When this side begins to brown, turn the spit (in Sardinian, furria-furria, turn-turn), at 10-minute intervals. As the rind takes on a nice dark golden color, take a piece of lard, skewer it and set it on fire, with the help of a couple of dry sticks and wrapping it in scrap paper. Baste with lard (or istiddiare, from Sardinian, meaning to drizzle with lard) the porcetto on all sides, continuing to turn the spit. Cooking
takes 2-3 hours, depending on the size of the animal and the intensity of the fire. Salt to taste at the end of cooking. The brain, in the head, should be protected with a piece of scrap paper
so that it does not dry out while cooking, remaining creamy. On a Sardinian cork cutting board, place a couple of layers of Pane carasau slightly moistened with water, remove the piglet from the spit, cut it into pieces over the bread, and serve hot.