Suckling Pig Shoulder Glazed with Fir Honey

A wonderful recipe with red wine!

Score the skin of the shoulder of suckling pig from the butcher diamond shape. Rinse the meat, dry it, rub it with salt and pepper. Peel the shallots and cut them into pieces like the washed greens. Preheat the oven to 160 degrees.

Heat the oil in a roasting pan and brown the meat with the skin side down over medium heat. Turn and roast the second side briefly in the same way. Then add the prepared vegetables, the unpeeled garlic clove and the cloves. Sauté briefly and add water. Roast in the hot oven for 1 1/2 hours. Stir the honey with hot water and keep brushing the crust with it.

Take out the meat and put it on an ovenproof plate. Turn the oven on to 200 °C, put the meat in with the crust facing up and brush with honey water. Roast until crispy brown. Then remove and rest briefly.

Fish the garlic clove and cloves out of the roast stock, then finely mash the liquid together with the vegetables with a blender. Strain through a sieve into a small saucepan and boil briefly. Cut the meat into slices and serve the sauce separately. It goes very well with potato salad with dried plums (see separate recipe).

Information and tips:

The meat of suckling piglets is exceptionally tender and juicy. About 3 months old, the piglets are slaughtered and then weigh about 20-25 kg.

The

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