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Feldhof DolceVita Resort
18.03.20 - 21.11.20 & 26.12.21 - 09.01.22
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19.03.21 - 07.12.21 & 26.12.21 - 09.01.22
DolceVita Luxury Resort Preidlhof
29.01.21 - 28.11.21
DolceVita Hotel Jagdhof
20.03.21 - 21.11.21
Lifestyle DolceVita Resort Lindenhof
04.03.21 - 12.12.21 & 26.12.21 - 09.01.22
Suckling pig

Suckling pig

with celery and South Tyrolean mountain artichoke



Belly of suckling pig:
• 1 kg ready to cook saddle of suckling pig
• 60 ml olive oil
• Freshly ground black pepper
• Sea salt
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 bay leaf

Saddle of suckling pig with a caraway-garlic crust:
• 800 g saddle of suckling pig, boned
• Freshly ground black pepper
• Salt

For the crust:
• 100 g soft butter
• 150 g toast, without crust and finely sliced
• 25 g grated parmesan
• ½ clove of garlic, finely chopped
• Some caraway seed, finely chopped
• 1tbs mustard
• Salt, pepper
• Celery greens
• 600 g celery root
• 100 ml chicken stock or water with stock cube
• 100 ml cream
• Salt and grounded black pepper
• Sautéed mountain artichokes
• 6 South Tyrolean mountain artichokes
• Some lemon
• 1 bay leaf
• Salt, pepper


Belly of pork:
Season all sides of the belly of pork with salt and pepper. Place together with all other ingredients in a vacuum bag and vacuum. Cook in the oven at 60°C for 24 hours. Dice the cold belly of pork and fry until crisp.

Saddle of suckling pig:
Season the saddle of suckling pig with salt and pepper and brown all sides in a pan with olive oil. Cook in the oven at 75–80°C until pink (approx. 20–30 minutes). Place a slice of the caraway-garlic crust on a fillet and gratinate under the salamander. Caraway-garlic crust: Mix all ingredients together and season well. Shape a roll and refrigerate. Cut the cold crust mixture into 5 mm thick slices.

Celery puree:
Dice the celery root and parboil in salted water. Strain off the water and continue cooking the celery dices in chicken stock and cream. Strain off excess liquid and make a fine puree by using a hand-held blender. Season with salt and pepper.

Clean the artichoke and boil in salted water with lemon and one bay leaf for a few minutes. Strain off the water and sauté the artichoke in a pan with olive oil until golden. Season with salt and pepper.


Arrange the belly of pork and the saddle of suckling pig together with the celery puree and the South Tyrolean mountain artichokes on a plate and decorate with a sprig of rosemary.

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