Suckling Pig at St. Lars A Nose-to-Tail Christmas Feast

Press invitation

I have found my new favorite Christmas tradition! Sharing a whole roasted suckling pig at St. Lars restaurant is one of the most memorable dining experiences I’ve had in Oslo. My friend Magnus and some other guys have been talking about doing this for ages. We had landed on a date in November when it would finally happen. Everyone scheduled their calendars several months ago. Then, by chance, I got a message from my friend Andreas Viestad and Niclas Wallin at St. Lars the very same week. Wondering whether I wanted to come test their Christmas dinner – suckling pig.

A final glaze of lemon and honey on the piggy before serving
A final glaze of lemon and honey on the piggy before serving

Last time I was at St. Lars I tested their perfected burgers & the original recipe of Caesar salad. The atmosphere is just right for rustique, traditional, meat-heavy dishes in this gastro bar. It’s not about fancy plating, foraged flowers for decoration or handcrafted ceramics. This is where you eat a huge entrecôte with a fatty, rich béarnaise sauce. You get the bill with a knife stuck in a wooden board. With a risk of being politically incorrect in 2015 – this is a manly place to eat. That being said, we had a girl in our party too! Girls who enjoy this kind of food are hot. Just check my burger post.

One happy camper ready for suckling pig
One happy camper ready for suckling pig

“Does anyone want a starter?” Niclas asked us. One hand raised, and soon all seven of us accepted the offer. “Yes, please,” would turn out to be a theme throughout the night. Wine? Yes, please. More wine? Yes, please. Niclas recommended their special grilled bouillabaisse with halibut. “We make the broth of grilled bones and the head of the halibut, together with shellfish shells, fennel, carrots, onions, celeriac, and garlic,” Niclas explained. “Then we add canned tomatoes, saffron, and pastis!” he added. The final touch is to pour in a good olive oil when the soup is boiling, which emulsifies and makes it thicker.

St. Lars' grilled bouillabaisse with halibut. Served with croutons and fennel
St. Lars’ grilled bouillabaisse with halibut. Served with croutons and fennel
2013 Benanti, Etna Bianco, Biancodicaselle. An intense, rich and fruity white wine. Just dry and acidic enough to match with the bouillabaisse.
2013 Benanti, Etna Bianco, Biancodicaselle. An intense, rich and fruity white wine. Just dry and acidic enough to match with the bouillabaisse.

The soup was so rich in flavor. “The best part of the meal,” Geggi argued later on. I am pretty sure Magnus would have voted on the suckling pig still. I loved the bouillabaisse too, but mine had half a fennel in that was difficult to eat. Both the taste and consistency were unbeatable, though.

Geggi is overexcited about the suckling pig
Geggi is overexcited about the suckling pig

At last, it was time for the main attraction! The suckling pig had been left in a brine for 48 hours before it was given 12 hours in a Roner vacuum circulator at 67 degrees. Finally, it had been glazed in the oven at 200 degrees C and brushed with lemon and honey regularly. The little piglet was carried out from the kitchen on a tray, with fire sparklers up its rear and in the ears. Let the show begin!

Fire sparklers in the butt and the feast can start
Fire sparklers in the butt and the feast can start
The entire pig is consumed. Nose-to-tail!
The entire pig is consumed. Nose-to-tail!

Book your Christmas party at St. Lars for an unforgettable evening. A festive meal with a whole roasted suckling pig is more than just a dinner, it’s one for the books. On the topic of books, make sure you check out Andreas Viestad’s new cookbook “Den Store Kjøttkokeboka“, which is all about nose-to-tail eating.

2013 Groebe Westhofen, Kirchspiel, Riesling GG. A fresh, fruity Riesling with a nice acidity structure. Just the way I like it. Perfect match to the honey and vanilla glazed suckling pig
2013 Groebe Westhofen, Kirchspiel, Riesling GG. A fresh, fruity Riesling with a nice acidity structure. Just the way I like it. Perfect match to the honey and vanilla glazed suckling pig
Creamed potatoes on the side
Creamed potatoes on the side
Magnus attacks the head first. The cheeks are rumored to be the most tender parts
Magnus attacks the head first. The cheeks are rumored to be the most tender parts
Delicious, sweet redbeets and polka beets
Delicious, sweet redbeets and polka beets
A whole suckling pig can feed eight hungry men
A whole suckling pig can feed eight hungry men
Magnus cleaning the bones
Magnus cleaning the bones
Lemon tart with salt and pepper. Wow! What a great combination. The salt and pepper really intensifies the flavor
Lemon tart with salt and pepper. Wow! What a great combination. The salt and pepper really intensifies the flavor 
Disclaimer

This was a press invitation from St. Lars. The expenses of the suckling pig were covered by them, but the rest was paid for by us. As always, the content reflects my sincere opinion and is my personal recommendation.

Anders Husa

I am Anders Husa – a foodie living in Oslo. I eat at the best restaurants in Oslo, Copenhagen, Stockholm and the major food destinations in the world. I share my foodie stories here.

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