Original Salzburg Pork Roast
MANUFACTURE
USAGE
Tastes wonderful with all roast cuts of pork: neck, shoulder, belly, ham. Perfect for chops and spare ribs. Also excellent with minced meat, meatballs, soups, stews, stuffing, and dark meat sauces. Here's how to make it: Preheat oven to 175°C. Wash the meat and pat dry. Rub the seasoning into the meat. Place it rind-down in an ovenproof dish and cook in the oven for 30 minutes. Briefly remove the roast from the oven and score the rind. Then finish cooking the meat, crust-side up, for about 1.5 to 2 hours, depending on the size of the roast. Baste with broth or beer occasionally. Distribute the peeled and seasoned potatoes around the roast about 40 to 60 minutes before the end of the cooking time, depending on the size.
GOOD TO KNOW
With this pork roast seasoning, you can turn your roast pork into a sumptuous feast. Serve warm from the oven or cold as a snack. Your guests will be thrilled!
TASTE
The STAY SPICED! pork roast seasoning relies on high-quality, time-tested, and flavorful ingredients: garlic, caraway, pepper, and nutmeg – all in a perfectly balanced ratio. The enticing result is a hearty spiciness, a warm note, and an incomparably rich flavor.
Original Salzburg Pork Roast
use and application
Tastes wonderful with all roast cuts of pork: neck, shoulder, belly, ham. Perfect for chops and spare ribs. Also excellent with minced meat, meatballs, soups, stews, stuffing, and dark meat sauces. Here's how to make it: Preheat oven to 175°C. Wash the meat and pat dry. Rub the seasoning into the meat. Place it rind-down in an ovenproof dish and cook in the oven for 30 minutes. Briefly remove the roast from the oven and score the rind. Then finish cooking the meat, crust-side up, for about 1.5 to 2 hours, depending on the size of the roast. Baste with broth or beer occasionally. Distribute the peeled and seasoned potatoes around the roast about 40 to 60 minutes before the end of the cooking time, depending on the size.
Details
Professionals about STAY SPICED!
HAYA MOLCHO
ROLAND TRETTL
TOM HEINZLE
BEN PERRY
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