Table

Porceddu long lunch

Full dayIsland-wide

Porceddu is not a dish to order on the fly: suckling pig roasted slowly over wood and traditionally served on myrtle branches. The proper version happens inland — the interior, Barbagia included, keeps the tradition — and it takes the afternoon. We arrange it as a destination lunch: the table booked with the notice the roast needs, the drive planned, nothing scheduled behind it.

What we coordinate

The table and the roast booked ahead, with the notice it needs

The inland drive planned in both directions

The rest of the day kept clear around the meal

Arranged on request. Feasibility is checked for your dates before anything is committed; everything is confirmed in writing.

From the Society Notes

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Experiences in this territory

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Porceddu long lunch — Sardinia Society