Go Back

Spanferkel

Experience the joy and tradition of Spanferkel, a roasted suckling pig that serves as a stunning centerpiece for festive gatherings.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 10 hours
Total Time 14 hours
Servings: 10 servings
Course: Celebration, Main Course
Cuisine: German
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole suckling pig (around 20-30 pounds) This ensures maximum tenderness and flavor.
  • to taste salt Simple seasoning that enhances the pig's natural flavors.
  • to taste pepper Simple seasoning that enhances the pig's natural flavors.
  • a handful fresh herbs (like rosemary and thyme) They add a fragrant note.
  • several cloves garlic Helps to create a golden crust while imparting a delicious aroma.

Method
 

Preparation
  1. Thoroughly clean the pig, removing any hair and internal organs, and rinse the cavity with water.
Marinade
  1. Rub salt, pepper, garlic, and herbs all over the pig, paying special attention to the inside of the cavity. Let it marinate for at least 4 hours, or overnight if possible.
Setup the Grill
  1. Prepare your grill for indirect cooking, ensuring it’s hot enough to maintain a temperature around 250°F to 300°F.
Roasting
  1. Place the pig on a spit or in a roasting pan, and cook slowly. This can take anywhere from 6 to 10 hours, depending on the size of your pig.
Basting
  1. Every hour, baste the pig with its own drippings to keep the meat moist and to develop a beautiful crust.
Crisping the Skin
  1. In the last hour of cooking, increase the grill's temperature to achieve that coveted crispy skin.
Resting
  1. Once cooked through, allow the pig to rest for about 30 minutes before carving to help retain juices.
Serving
  1. Carve the pig at the table for a communal experience, inviting everyone to savor the deliciousness together.

Notes

Choose a suckling pig under 30 pounds for optimal tenderness and season generously. Monitor the grill's temperature regularly to ensure even cooking, and use a meat thermometer to check for safety and doneness.