Suckling Pig

Spanferkel

€29.90

Sophienkeller · Dresden

Suckling pig with marjoram sauce, sauerkraut, king's liver with rollmops butter and mustard.

Nutrition

≈ 850 kcalper portion of about 500 g

Protein26%
26%
Fat64%
64%
Carbohydrates10%
10%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

A whole roasted young pig served with traditional accompaniments like sauerkraut and various sauces.

Cuisine: German

Typical ingredients

suckling pig
marjoram
sauerkraut
liver
rollmops

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

A sucking-pig (BrE) or suckling pig (AmE) is a piglet fed on its mother's milk (i.e., a piglet which is still being "suckled"). In culinary contexts, a sucking-pig is slaughtered before the end of its second month.

Excerpt from the Wikipedia article “Suckling pig” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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