Pinnastule

Pinnastule is a traditional Estonian dish that has been a staple in Estonian cuisine for centuries. The name "pinnastule" translates to "pole pig," referring to the method of cooking used in the dish. The preparation involves roasting a whole pig on a spit, which is then placed on a pole and cooked over an open fire. This method of cooking is believed to have originated from the ancient Estonian tradition of roasting meat on poles, which was a common practice among nomadic tribes.

The pig used for pinnastule is typically a young, whole pig, which is seasoned with salt and spices before being roasted. The cooking process can take several hours, during which the pig is turned occasionally to ensure even cooking. Once cooked, the pig is carved and served with a variety of side dishes, such as boiled potatoes, sauerkraut, and rye bread. The dish is often accompanied by a hearty soup or stew, such as blood soup or pork soup.

Pinnastule is not only a popular dish in Estonia but also in neighboring countries, where it is often served at festivals and special occasions. The dish is known for its rich flavor and tender meat, which is a result of the slow-cooking process. It is also a popular dish for large gatherings and celebrations, as it can be prepared in large quantities and shared among many people.

In recent years, pinnastule has gained international recognition, with many restaurants and food festivals offering the dish as part of their menus. However, the traditional method of cooking pinnastule remains a cherished part of Estonian culinary heritage, and efforts are being made to preserve and promote this ancient cooking technique.