The ‘and’ plays a leading role here: If the Knödel (dumpling) and sauce aren’t just right, then the roast pork won’t be right either. Uniformity is the qualitative harmony of the components. The dumpling should be a soft potato dumpling; inside is often, but not always, a roasted bread cube. The dumpling is never cut, but should be gently separated (with knife and fork, of course): a cut dumpling cannot soak up enough of the delicious sauce. As for the sauce: The best of all sauces here in Bavaria is the natural juice from the roast. Only then, in this fully realized environment, can the roast pork reach its maximum potential. Important: A crunchy crust is a must – and should not be soaking in the sauce.