Join us all day Sunday for a whole roasted suckling pig, featuring pulled pork. Long before Oktoberfest tents and beer halls, Spanferkel was how a German village celebrated. A whole suckling pig, seasoned simply with salt, caraway, and garlic, roasted low and slow until the fat renders away and what's left is meat tender enough to serve with a spoon under a lacquered, crackling skin.

At Old Stein Inn we roast ours the traditional way, basting throughout with dark beer so the crust takes on a deep mahogany color and a faint malty sweetness.