Young Milk Pig – Schpofackl

The young milk pig is washed well, the pork rind is cut into cubes – it is best to let the butcher do it beforehand – and rubbed with salt and pepper. It is best roasted on a grill in a pan with a little water, starting with the rind downwards, turning it over after 1/2 hour and roasting it for another 1/2 hour. The pork rind must be brushed more often with butter and beer and basted with water, it then becomes deliciously brown and crispy. :With the Young Milk Pig we serve potato dumplings and white cabbage salad with bacon.

Our tip: Use bacon with a fine, smoky note!

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