THE PIG-SLAUGHTERING AS IT SHOULD BE – WHAT TO DO WITH ROASTED BAVARIAN SMOKED KNUCKLE

Hints and recipes of our chef - Lukáš Dőrnhöfer

The washed and cleansed knuckle cut to the bone from one side. To make the meat really delicious after baking, we marinate the knuckle for 12 hours in brine, which is prepared by boiled water with salt, new spices, black pepper and bay leaf. Allow the infusion to cool, place the knuckle in it and leave it in the refrigerator for 12 hours. On the next day, we take out the knuckle from the fridge and brush it with a pre-prepared mixture for grilling /salt, garlic, onion, black ground spice and mix it with oil/. The oven is preheated to 180°C, we place the knuckle in a heated oven and bake for 2 hours in a pan with a lid. After 2 hours, remove the lid and bake for a further 10 minutes at 220°C until golden. We serve it as a whole piece with classic side-dishes as the main course, warm or cold, or we can slice it on fine cuts and serve it, for example as a hamburger.