The roe of the mullet is a popular dish and is often called “Sardinian caviar”. It is washed in seawater and air-dried, pressed and smoked. Sliced, it is served as an antipasto or grated and used as a seasoning for pasta dishes.

In early summer, tuna (“tonno”) swim past the west coast in large schools and are caught in considerable quantities. Traditional fishing grounds are Stintino on the northwestern tip and Isola di San Pietro on the southwest. As stocks are severely depleted, it is mainly offered in restaurants on the Isola di San Pietro.
Meat is preferably from lambs and kids, suckling piglets and young calves. Horse meat and donkey meat are also popular. At all the major festivals on the island, the highlight is a suckling pig (“porcheddu”) roasted on a spit over aromatic maquis wood until crispy.
Carne a carraxiu” is a typical Sardinian grill variant that is often celebrated at Sardinian folklore evenings. The piglet, lamb or veal is placed in a hole in the ground, covered with herbs and rubbed and completely covered with earth. A smouldering fire lit above it cooks the meat for several hours. Salsiccia sarda” is a sausage made from domestic and wild boar and is often served as an antipasti or pizza topping.