a closer look at the storied swabian suckling pig we show you how the tradition is carried on today. cmon keyser soze into his biggest secret is here on a farm in the southwestern german stays of. the swabian halls wine is known for this wine is the favorite of the soup these are all paid their certified swabian whole pigs or bread up in the hole in lower reaches rivers this is for the breeders up there are responsible for the resurgence of this particular story which is. the quality of its knees made this way the the swabian region's most popular breed of pagan the one nine hundred fifty s. and later years people preferred leaner meat and the breed had almost died days in the one nine hundred eighty s. then swabian cuisine began placing more emphasis on quantity. as and everything