This great mixture was created especially for the original Salzburg roast pork. After many attempts, the perfect mixture has finally been created. The two ingredients garlic and caraway are dominant. Overall, however, a harmonious roast pork and spice mixture with many different individual spices has been created. Not only the Salzburg roast pork gets such a unique taste experience. Other roast pieces can also be seasoned with it.

Tastes wonderful with all roast pieces of pork: crest, shoulder, belly, ham. Perfect for chops and spare ribs. Also excellent with minced meat, meat plants (meat loaves), soups, stews, fillings and dark meat sauces.

And so it is guaranteed to succeed! Preheat oven to 175°C. Wash the meat and pat dry. Rub the meat with the spice. Place in a refractory form with the rind facing down and cook in the oven for 1/2 hour. Remove the roast briefly from the tube and cut in the rind. Then cook the meat with the crust side upwards for about 1.5 to 2 hours, depending on the roast size. From time to time pour over with broth or beer. Spread the peeled and seasoned potatoes - depending on their size - around the roast about 40 to 60 minutes before the end of the cooking time.

With the roast pork spice you turn your roast pork into a rich and honestly hearty feast! Served warm from the tube or cold for a snack. Your guests will be delighted.