4.5 munchies: With the meat brined for up to a week, boiled in stock, then slowly roasted for 2-3 hours, what I got was a plate of crackling, savoury goodness – served with sauerkraut (which I'm still trying to appreciate) and garlic mashed potatoes. Paired with homemade German sausages that were grilled to juicy perfection and a pint of ice cold Munich Lager, I really could not have asked for more, could I? The truly hearty Bavarian pairing only left me with a very satisfied tummy!

This was a hosted meal by Paulaner Bräuhaus, courtesy of Come Let's Eat and Burpple.