Roast pork: The day before, cut the roast pork on the fat side and season properly, then let it steep in the refrigerator overnight. Put the roast pork with the bones and the lard in a mold. Smoke the whole thing in the smoker at 120° for about 2.5-3 hours until a core temperature of about 65° is reached. Pour in some water from time to time.

Napkin dumplings: Cut the onions very finely and sauté in butter until translucent. Milk, eggs and salt. Mix the bread cubes, onions, egg mass and parsley well and let rest for 1 hour. Use either a cling film or a wet napkin. Form two rolls from the mass and roll them tightly into foil and turn off the ends. Simmer lightly in abundant boiling salt water for about 40 minutes. Remove napkin or foil. Cut dumplings into slices and serve.

Warm coleslaw: Finely plan and salt the herb. Heat soup, caraway and vinegar. Add the herb and mix. Cover and let it boil vigorously. In the meantime, cut bacon into small pieces and fry them in a pan. Mix the bacon with the herb and add the oil. Season to taste and stir well.