Porceddu Sardo

Ensure the suckling pig is thoroughly cleaned and patted dry, inside and out.

Crush the sea salt, black peppercorns, fresh myrtle leaves, and fresh rosemary sprigs together with the garlic cloves to form a coarse mixture. Rub this mixture generously over the entire surface of the suckling pig, inside and out, ensuring it penetrates the skin.

Place the suckling pig on a large roasting rack set over a deep roasting pan. Bend its legs to fit if necessary.