When the bell rings on Thursday and a drawn-out “Baaaaaackschweeeeein!” echoes through the hall, one thing is clear: it’s time to dig in. The Fläminger pasture-raised pork has spent at least five hours in the wood-fired stone oven, slowly braised in a broth of seasonal vegetables, fresh marjoram, juniper, and a hint of warm caraway. Tender, aromatic, and prepared with exactly the kind of patience you can taste.

For a long time, this ritual was inextricably linked to farmer Bernd, who celebrated his well-deserved retirement after 13 years at the street food market. But we have great news: The Backschwein is making a comeback! Under the new leadership of Peter Sitter, this piece of market hall history will live on. Peter is taking the reins at the oven and will be at the market every two weeks starting now. One more reason to celebrate—the tradition lives on, and the next roast pig is already waiting for you!