Suckling pig spice mix - 1kg

Onion, table salt, marjoram, black pepper, ginger, nutmeg, rosemary, basil, thyme We do not use any preservatives, colorings or flavor enhancers for our spice mixtures. Enjoy with our mixtures: Pure nature Also ideal for roast pork or the stuffing of suckling pig Preparation: Use a sharp knife to make 2 cm incisions in the rind on the removed saddle of suckling pig. Boil 1 cm of water in a pan. Place the back with the rind side in the water for 1 minute. Remove, dry and set aside. Mix the spice mixture with 2 tablespoons of oil to form a paste. Rub the meat with this paste. Heat the oil in a roasting pan, sear the meat briefly on both sides, deglaze with beer. Roast in the oven at 180 degrees for about 2 hours, repeatedly pouring on the gravy and a little beer. Tip Suckling pig filling innviertler Art. Ingredients: 250 g diced bread rolls or dumpling bread 3 eggs 250 ml milk 3 tablespoons non-slip flour 1 teaspoon salt 0.5 teaspoon ground black pepper Knead the ingredients into a dumpling dough. Cut open the saddle of suckling pig, fill with the dumpling mixture, close the open side and roast as indicated above.