- Sardinian Lamb IGP

- Mustela

- Sardinian sausage

- Mutton sausage

- Mutton ham

- Sardinian suckling pig

Sardinian suckling pig, (Porcheddu, Proheddu, Porceddu), is raised mostly in open pasture and it is fed on its mother's milk which is integrated with the natural foods and spontaneous essences of its Sardinian habitat. Suckling pig, which weighs between 5 and 7 kg, is roasted on a spit at about 50 cm from the fire. Only salt is added when cooking in this way, to better accentuate the flavour of the meat.

The meat roasted like this absorbs the aroma of wood smoke and also myrtle which gives it a characteristic taste.

The meat from piglets bought directly from the farmer has a particular flavour as the sows, which are raised on open pasture, eat mostly acorns and roots.