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  • 2 suckling pig’s head of 70/80 kg pork


  • 4l water
  • 4g cloves
  • 3g juniper
  • 1 half garlic
  • 5 g black pepper
  • 3 g white pepper
  • 6 g fennel seeds
  • 400g salt
  • 500g white wine
  • 5 laurel leaves


  • barberry powder
  • sea buckthorn powder
  • cornel cherry powder
  • burnt onion powder

Bring all the ingredients to boil and let them cool down after.
Put the heads in the varnish and leave them there for 2/3 days. Remove the heads and separate the heads from the aromas.
Put some fresh water in a pot. Boil the heads and the aromas with a hand of salt until they get soft. When they are soft, separate the skin from the flesh. Marinate the flesh with the powders, salt and mustard. Form with the bowel some sausages. Hang them up for 1-2 days in the cold store.


  • 1kg tendons
  • 2 celery
  • 1 laurel leaf
  • 2g black pepper
  • 2g white pepper
  • 10g white vinegar
  • water

Clean the tendons in cold water. Put all the ingredients after in a pot and let them cook for minimum 8 hours (add always a little bit of water). Strain it and separate the jelly part from the fleshy part. Separate the jelly part only with your hands. Roll it up with some plastic wrap and freeze it.
After cut it with the cut machine into 1,5 mm wide slices. Dry them and when you need them, fry them into 190° C hot oil.


  • 125 ml grape seed oil
  • 80 g fresh chives

Give all the ingredients in a thermo mix for 9 minutes. Strain it through a “Etamine” and fill it in a Biberon.


  • 1 l Apple juice
  • 60 g sugar
  • Scoby
  • ascorbic acid

Wash the apples, strain them and add some ascorbic acid. Add the sugar and blend it with the Kombucha – scoby and keep it in a preserving jar without lid.
Cover it with a cloth and fix it with a rubber band.
Ferment it for 4 days on a temperature of 25-27° C. When the PH – value exhibit 3,5 acerbity, strain the liquid, fill it into glasses close it air tight.


Fry the chip, drop on top some slices of the suckling pig’s head.
Trickle some chives oil and powders of barberries, sea buckthorn, cornel cherry and burnt onion on top.
Serve the Chips with some apple kombucha.

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