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.

Farmer Bernd and his roast pig have been a fixture at the Street Food Market for a full 13 years. Now they’re saying goodbye to the market and celebrating their well-deserved farewell. One last chance to stop by and savor this piece of market hall history.