German Roast Suckling Pig (Spanferkel)
Spanferkel Say it: SHPAN-fair-kel
Spanferkel is a whole suckling pig roasted until the skin turns deep golden and crackling-crisp, while the meat inside stays juicy and mild. It is a festive German dish, especially in Bavaria and Franconia, served at beer gardens, village fairs and family celebrations. The cavity is perfumed with onions, apples, caraway and marjoram, and the roast is basted with dark beer or stock. At the table it is carved into crisp shards of skin and tender pieces of pork, usually with dumplings and cabbage.
German Roast Suckling Pig (Spanferkel)
Spanferkel
Pronounced SHPAN-fair-kel
- Serves
- 8
- Prep
- 30 min
- Cook
- 4 hr
- Total
- 4 hr 30 min
- Level
- Advanced
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pig and seasoning
Cavity and pan
Method
Pat the pig completely dry inside and out with paper towels. With a sharp knife, score the skin in a shallow diamond pattern, taking care not to cut into the meat, then rub the cavity and skin all over with the salt, pepper, crushed caraway, minced garlic and oil.
Fill the cavity with the quartered onions, apples, bay leaves and marjoram. Tie the hind legs and front legs securely with kitchen twine and tuck the tail in.
Heat the oven to 325°F (165°C). Set the pig on a rack in a very large roasting pan, breast-side down. Pour the dark beer and stock into the bottom of the pan, cover the pan loosely with foil and roast for 2 hours.
Remove the foil and turn the pig breast-side up. Increase the oven to 400°F (200°C). Baste with the pan juices and roast for 1½–2 hours more, basting every 20 minutes, until the skin is deep golden and crisp and the thickest part of the thigh registers 160°F (71°C).
If the ears or snout brown too quickly, wrap them loosely with small pieces of foil. Add a splash of hot water to the pan if the juices threaten to burn.
Transfer the pig to a warm platter and let it rest for 20 minutes. Pour the pan juices into a small saucepan, skim off excess fat and simmer for 5 minutes to make a simple gravy; season with salt and pepper.
Carve the pig at the table. remove the crisp skin in pieces, then cut the meat from the bones. Serve with the gravy.
Regional variant: Spit-Roasted Suckling Pig (Spanferkel vom Spieß)
In this festival version, the seasoned pig is secured on a rotisserie and turned over a wood fire for 4–5 hours, basting with beer or stock. The constant turning gives an exceptionally even crackling; cook until the thigh reaches 160°F (71°C) and the skin is blistered and crisp.
Cook's notes
- Ask the butcher to clean and dress the pig and to confirm it will fit your largest roasting pan and oven before you begin.
- Keep the oven door closed as much as possible; opening it often slows the crisping of the skin.
- Let the pig rest before carving so the juices settle and the crackling stays crisp.
Serve with
Potato dumplings (Kartoffelknödel), braised red cabbage or sauerkraut, and a cold dark beer.
Make ahead and storage
Roast just before serving for the crispest skin; leftover meat keeps for 3 days refrigerated and reheats covered at 300°F (150°C) with a splash of stock.
