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Roasted piglet (Porcheddu) is one of the most appreciated traditional Sardinian dishes obtained from suckling animals slaughtered at 8-12 kg of body weight (BW). The traditional cooking method is timeconsuming; this dish is eaten only when there is enough time for its preparation (cooking time of about 2 h). The Porcheddu is appreciated by both local and foreign consumers and there is also an increasing interest, for this traditional dish, by extra regional consumers and markets. Actually, since the occurrence of African swine fever (ASF), the trade of pigs and pig meat products is not permitted from Sardinia. The Council Directive 2002/99/EC provided a derogation for states member to authorize the production, processing and distribution of products of animal origin when a Heat treatment at a minimum temperature of 80°C, which must be reached throughout the meat is applied. The overall framework of this study was to evaluate an innovative process to obtain a traditional dish the Porcheddu suitable to achieve extra-regional markets and meet the demand of modern consumers and to assess the effect of carcass weight on the processing yield of suckling piglets, thermally treated, to obtain a ready-to-eat roast dish. [ABSTRACT FROM AUTHOR]