Porceddu is a traditional dish from Sardinia, Italy, made from young piglets, typically around 3 to 4 months old. The piglet is marinated with herbs and spices, then slow-roasted over an open fire or in a wood-fired oven, resulting in tender meat and crispy skin. This dish is often served during special occasions and celebrations, showcasing the culinary heritage of Sardinia. It is usually accompanied by local side dishes, such as pane carasau (a traditional flatbread) and roasted vegetables, making it a flavorful and festive meal enjoyed by many.