Main · Burgenland
Spanferkel vom Grill
Whole suckling pig slowly spit-roasted over charcoal until the skin crackles. Served with mustard and horseradish.
G Gluten
Ingredients
- 1 whole suckling pig (5-7kg)
- 4 tbsp coarse salt
- 2 tbsp caraway seeds
- 1 head garlic, minced
- 3 tbsp lard or oil
Method
- The day before, rub the pig inside and out with garlic, caraway, salt, and lard. Refrigerate overnight.
- Mount on a spit. Roast over medium charcoal, turning continuously, for 3-4 hours until deep mahogany and crackling.
- Rest 20 minutes before carving. Serve with mustard, dark bread, and freshly grated horseradish.