Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular. There are several ways to cook pork or even a whole pig.Spanferkel is a famous dish throughout Germany. A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole hog (the castrated male pig or boar, bred for consumption at about 12 months old). A suckling pig (or sucking pig) is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.
The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.
Roast pork is a popular Sunday meal in Central Europe. In Germany, Schweinbraten is most often served with braised cabbage or sauekraut, dumplings and a fine pilsener. Schweinshaxe is also a famous way of cooking pork knuckle. 
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