{"title":"All products","description":"","products":[{"product_id":"hohe-rippe","title":"High rib","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e High rib of Black Forest pasture-fed beef\u003c\/h2\u003e\n\n\u003cp\u003e\n The \u003cstrong\u003eprime rib\u003c\/strong\u003e , also known as \u003cstrong\u003ethe ribeye\u003c\/strong\u003e , is a juicy, flavorful cut of beef. Due to its high connective tissue content, the meat is particularly well-suited for gentle preparation. Perfect for \"low \u0026amp; slow\" cooking on the grill or smoker, but also in the oven, the prime rib creates a high-quality roast for special occasions and holidays. This \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the rib and neck area of ​​the beef.  \nThanks to our own \u003ca href=\"#3\"\u003e\u003cb\u003ebreeding\u003c\/b\u003e\u003c\/a\u003e and slaughtering operations and our collaboration with selected partner farms, we have a direct influence on species-appropriate animal husbandry and first-class meat quality.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"2\"\u003e The properties of the high rib \u003c\/h2\u003e\n\n\u003cimg itemprop=\"image\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/zuschnitt-hohe-rippe.png\" data-filename=\"zuschnitt-hohe-rippe.png\" data-filepath=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/zuschnitt-hohe-rippe.png\" class=\"dd-wysiwyg-media-image\" style=\"max-width: 100%;\"\u003e\u003cbr\u003e\n\u003cp\u003e\n The \u003cstrong\u003eprime rib\u003c\/strong\u003e is a cut from the neck and back of the beef, which, due to the strain on the muscle, ensures a higher proportion of connective tissue. This cut is therefore ideal for braising or low-temperature cooking, resulting in a wonderfully tender meat. It also offers an intense flavor experience when used as \u003cstrong\u003ea goulash\u003c\/strong\u003e .\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cp\u003e \nWhen you buy \u003cstrong\u003eHohe Rippe\u003c\/strong\u003e from us, you'll receive meat exclusively from our own livestock or from our partner farms, also located in the Black Forest. The animals are raised exclusively on our own farm's feed. Our philosophy is: If the animals are well, so are the people. Short transport routes of no more than 60 km and stress-free slaughter directly in our butcher shop contribute to the quality of our products while protecting the environment.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of prime rib\u003c\/h2\u003e\n\n\u003ch3\u003e Preparation of pot roast beef\u003c\/h3\u003e\n\n\u003cp\u003e\n Recipe for 4-5 people\u003cbr\u003e\u003cbr\u003e\n \u003cstrong\u003eIngredients:\u003c\/strong\u003e 1 kg prime rib, 2 onions, 1 carrot, 1 leek, 250 ml dry red wine, 500 ml broth\u003cbr\u003e\u003cbr\u003e \nSeason the roast with salt, pepper, and paprika and sear on all sides in a hot pan. Peel and dice the onions, peel the carrots, and slice them with the leeks. Place the roast in a deep roasting pan, sauté the vegetables in the pan, and deglaze with red wine and half of the stock. Pour the stock over the roast and braise in the oven at 160°C for about 2.5 to 3 hours, adding more stock as needed.\u003cbr\u003e\u003cbr\u003e\n Once the roast is tender, remove it and puree the vegetables into a smooth gravy. After letting it rest for 5 minutes, slice the roast and serve with the gravy. Dumplings or mashed potatoes are ideal accompaniments.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"2000g","offer_id":41685406482506,"sku":"50991","price":51.98,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/hohe-rippe.jpg?v=1752247214"},{"product_id":"donlicate-cheddar-chili-brats","title":"Donlicate Cheddar Chili Brats","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Donlicate Cheddar Chili Brats: Buy hot and spicy grilled sausage\u003c\/h2\u003e\n\n     \u003cp\u003eDiscover the unique flavor combination of \" \u003cstrong\u003eDonlicate Cheddar Chili Brats\u003c\/strong\u003e ,\" an exclusive grilled sausage from Der Schwarzwälder in cooperation with Don Caruso BBQ and BBQlicate. If you're looking for a hot and spicy bratwurst, then this creation is just right for you.\u003c\/p\u003e\n\n\u003cp\u003e Our homemade \" \u003cstrong\u003eDonlicate Cheddar Chili Brats\u003c\/strong\u003e \" are made with the utmost care using premium herb-cured pork. The combination of this high-quality meat, aromatic cheddar cheese, and spicy jalapeno chilies gives the sausage its distinctive flavor.\u003c\/p\u003e\n\n\u003cp\u003e The balanced blend of heat and spice, combined with the coarsely blended cheese, makes the \" \u003cstrong\u003eDonlicate Cheddar Chili Brats\u003c\/strong\u003e \" a taste experience you won't want to miss. Every bite will indulge you with intense and delicious pleasure.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e TIP\u003c\/h3\u003e\n\n     \u003cp\u003eTo fully enjoy the flavor of the \" \u003cstrong\u003eDonlicate Cheddar Chili Brats\u003c\/strong\u003e ,\" we recommend preparing them indirectly in the smoker. This allows the flavors to develop even more intensely and gives the sausage a smoky note that perfectly complements its spicy profile.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cp\u003e Don't wait any longer and buy your \" \u003cstrong\u003eDonlicate Cheddar Chili Brats\u003c\/strong\u003e \" today! Enjoy the combination of heat, tangy flavor, and creamy cheddar cheese. This unique grilled sausage will tantalize your palate and make your barbecues a special occasion. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\" style=\"text-align: center;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/DonCaruso_Benutzerdefiniert.png\" alt=\"DonCaruso Logo\" style=\"max-width: 100%;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/BBQlicate_Benutzerdefiniert.png\" alt=\"BBQlicate Logo\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n     \u003cp\u003eIn our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham products for over 60 years. The recipes have been passed down from generation to generation. Our concept is unique in Germany. Through our own farm and selected partner farms, we produce all our sausage and ham products from our own livestock and butchery – no middlemen involved, everything locally sourced directly from the Black Forest.\u003c\/p\u003e\n\n\u003cp\u003e We work true to the motto: If the animal is well, we are well. We also focus on sustainable production; our transport routes are a maximum of 40 km long, and our refrigeration system is one of the most environmentally friendly in Germany. We have already received numerous certificates and awards for environmental and sustainability. \u003cstrong\u003eQuality you can taste.\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685406613578,"sku":"5413","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/cheddar-chilli-brats.jpg?v=1752247211"},{"product_id":"rinderroulade-a-d-oberschale","title":"Beef roulade on the topside","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Fresh beef roulades from the farmer and butcher\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \n\u003cstrong\u003eBeef roulades\u003c\/strong\u003e are a classic on German menus and are also popular in Austria, the Czech Republic, and Poland. We offer the finest \u003cstrong\u003eroulade meat\u003c\/strong\u003e from the \u003ca href=\"#2\"\u003e\u003cb\u003etopside\u003c\/b\u003e\u003c\/a\u003e of \u003ca href=\"#3\"\u003e\u003cb\u003eBlack Forest pasture-fed beef\u003c\/b\u003e\u003c\/a\u003e , delivered directly to your door. \n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"image\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rindsrouladen.png\" alt=\"Beef roulades\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003ch2\u003e Beef roulades from the topside\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n We cut all our roulades to the ideal thickness for filling, using only \u003cstrong\u003ehigh-quality meat\u003c\/strong\u003e from our pasture-fed cattle. The topside is lean and has little connective tissue, making our roulades particularly tender.\n\n\u003c\/div\u003e\n\n\n\u003ch2 id=\"3\"\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Our beef comes from \u003cstrong\u003eour own herd\u003c\/strong\u003e and from partner farms near our butcher shop in the Black Forest. The animals are raised on \u003cstrong\u003eour own farm feed\u003c\/strong\u003e , and short transport routes of no more than 50 km and stress-free slaughter on-site ensure the quality of the meat. \n\n\u003c\/div\u003e\n\n\n\u003ch2\u003eClassic preparation of beef roulades\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Many families have their own recipe for beef roulades. Here we share our family recipe.\n\n\u003c\/div\u003e\n\n\n\u003ch3\u003e Beef roulade recipe for 4 people\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n 4-5 beef roulades, 5 tbsp mustard, 2 onions, 50 g bacon, 3 pickles, 1 bunch of soup vegetables, 500 ml broth, sauce thickener\n\u003col\u003e\n\n\u003cli\u003e Dice onions and bacon, slice cucumbers, chop soup vegetables.\u003c\/li\u003e\n\n\u003cli\u003e Spread out the roulades, spread with mustard, salt and pepper.\u003c\/li\u003e\n\n\u003cli\u003e Top with onion, bacon and cucumber slices, fold over the sides and roll up, securing with a toothpick.\u003c\/li\u003e\n\n\u003cli\u003e Heat the fat in a large pot, fry the roulades on all sides, then add the soup vegetables and remaining onions and bacon and sauté.\u003c\/li\u003e\n\n\u003cli\u003e Deglaze with stock and fill until the roulades are covered. Bring to a boil, then simmer covered for 1.5 to 2 hours. Check for tenderness after about 1.5 hours.\u003c\/li\u003e \n\u003cli\u003eRemove the tender roulades from the liquid, remove the toothpicks, and keep warm in the oven. Strain the liquid through a sieve, puree the soup vegetables, and return them to the sauce. Season to taste, adding a thickener if necessary.\u003c\/li\u003e\n\n\u003cli\u003e Serve with side dishes such as potato dumplings, mashed potatoes, spaetzle or croquettes.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685406646346,"sku":"5055","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rinderrouladen.jpg?v=1752247210"},{"product_id":"vitalpack","title":"Vitalpack","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Vitalpack – For your loyal friend\u003c\/h2\u003e\n\n\u003cp\u003e Only the best for your most loyal friend!\u003c\/p\u003e\n\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cp\u003e The 400g Vital Pack consists of beef muscle meat, liver, heart, and cartilage. The meat is ground and delivered frozen to preserve its freshness.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 100% species-appropriate\u003c\/li\u003e\n\n\u003cli\u003e 100% natural\u003c\/li\u003e\n\n\u003cli\u003e 100% local\u003c\/li\u003e\n\n\u003cli\u003e 100% food grade\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685407957066,"sku":"5237","price":2.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/vitalpack_281_29.jpg?v=1752247209"},{"product_id":"hausmacher-schwartenmagen","title":"Homemade pork rinds","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n         \u003ch2\u003eHomemade pork rind canned sausage\u003c\/h2\u003e\n\n\u003cp\u003e\n \u003cstrong\u003eHomemade pork rind\u003c\/strong\u003e is a traditional cooked sausage made from lean pork head meat, lightly cured, and delicately seasoned. The sausage is cooked and gelled in a can and is a true home-made classic.\n\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Made from meat from herbal pork and grass-fed beef\u003c\/li\u003e\n\n\u003cli\u003e Homemade quality from our own production\u003c\/li\u003e\n\n\u003cli\u003e At least 400g weight\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n\u003cp\u003e\n At our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham products for over 60 years. Our traditional recipes have been passed down from generation to generation. Through our own farm and our collaboration with selected partner farms, we source all our sausage and ham products from our own livestock and butchery – no middlemen involved, all locally sourced from the Black Forest.\n\u003c\/p\u003e\n\n\u003cp\u003e \nWe work true to the motto: If the animal is well, we are well. We also pay attention to sustainable production: Our transport routes are a maximum of 60 km long, and our refrigeration system is one of the most environmentally friendly in Germany. We have already received numerous awards for our commitment to the environment and sustainability.\n\u003c\/p\u003e\n\n\u003cp\u003e\n \u003cstrong\u003eQuality you can taste.\u003c\/strong\u003e\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685407989834,"sku":"5957","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/schwartenmagen_dose.jpg?v=1752665128"},{"product_id":"secreto","title":"Secret","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Secreto from herbal pork\u003c\/h2\u003e\n\n\u003cp\u003e The \u003cstrong\u003esecreto\u003c\/strong\u003e , or \u003cstrong\u003esecret fillet\u003c\/strong\u003e of pork, is a hidden muscle in the back area. It is finely marbled and ideal for pan-frying and grilling.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Secreto explains - Meat consultation \u003c\/h2\u003e\n\n\u003cdiv class=\"video-container\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/eIbC0sWGl0w\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/secreto-zuschnitt.png\" alt=\"Secreto cutting\" style=\"max-width: 100%;\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e The properties of the Secreto\u003c\/h2\u003e\n\n     \u003cp\u003eThe \u003cstrong\u003esecreto\u003c\/strong\u003e is a coarse-fibered, fan-shaped muscle located between the back and back fat of the herb-cured pork. It is ideal for pan-frying and grilling.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cp\u003e Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have plenty of space to roam in an outdoor area, and live in an animal welfare barn. Every three weeks, we welcome around 240 piglets, which are raised on the farm with local grain and corn from our own harvest.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation Secreto\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare Secreto on the grill – In 6 steps\u003c\/h3\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Prepare 2 zones on the grill: 1st zone: Highest heat possible; 2nd zone: Indirect heat.\u003c\/li\u003e\n\n\u003cli\u003e Take the steak out of the fridge, add salt, and after 2-3 minutes place it in the hot zone to achieve roasted aromas.\u003c\/li\u003e\n\n         \u003cli\u003ePlace the steak in the indirect zone and reduce the heat in the hot zone.\u003c\/li\u003e\n\n\u003cli\u003e Insert a \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e , remove it from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Prepare Secreto in the pan – In 5 steps\u003c\/h3\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Preheat pan on high heat for 2-4 minutes, preheat oven to approx. 120 °C.\u003c\/li\u003e\n\n\u003cli\u003e Remove the steak from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Sear on all sides.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the oven and insert the \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e is reached, remove the steak from the oven and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Measuring core temperature on the Secreto\u003c\/h2\u003e\n\n     \u003cp\u003eTo cook meat to perfection, we recommend a digital probe thermometer. For accurate \u003cstrong\u003emeasurements,\u003c\/strong\u003e insert the probe tip into the center of the meat.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eTip:\u003c\/strong\u003e Maintain the correct penetration depth by placing the probe lengthwise on the piece and measuring the required depth.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Secreto core temperature\u003c\/h3\u003e\n\n\u003cp\u003e We've compiled a core temperature list here. The temperature highlighted in bold is our recommendation for \u003cstrong\u003eSecreto\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eSlight discoloration of the meat, but still very reddish\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Clearly visible discoloration, with red tone\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well Done \/ Through\u003c\/td\u003e\n\n\u003ctd\u003e Meat almost completely recolored\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e \n\u003cstrong\u003e* Our core temperature recommendation for Secreto: 55 °C\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408022602,"sku":"5028","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/secreto.jpg?v=1752588194"},{"product_id":"marinierte-nackensteaks","title":"Marinated neck steaks","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Marinated neck steaks from herb pork\u003c\/h2\u003e\n\n\u003cp\u003e\n When \u003ca href=\"#\"\u003e\u003cb\u003eprepared\u003c\/b\u003e\u003c\/a\u003e correctly, herb-cured pork \u003cstrong\u003eneck steaks\u003c\/strong\u003e are juicy, flavorful pork steaks. They're especially suitable for pan-frying or grilling. The steaks are marinated in a paprika marinade that perfectly enhances their flavor.\n\u003c\/p\u003e\n\n\u003cp\u003e\n The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the neck of the herb-treated pig, which gives the steaks their special quality. Our own \u003ca href=\"#3\"\u003e\u003cb\u003erearing\u003c\/b\u003e\u003c\/a\u003e and slaughtering ensures species-appropriate animal husbandry at every stage, thus directly influencing the quality of the meat.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n         \u003ch2 id=\"2\"\u003eThe characteristics of the neck steak\u003c\/h2\u003e\n\n\u003cp\u003e\n The neck, also known as \u003cstrong\u003ethe pork neck\u003c\/strong\u003e , is located directly behind the pig's head. This cut is marbled and has \u003cstrong\u003elittle connective tissue\u003c\/strong\u003e , giving it a juicy, flavorful quality. The natural fat veining makes the neck steak particularly well-suited for pan-frying. \n\u003c\/p\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/zuschnitt-nackensteak.png\" alt=\"Cutting neck steak\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cp\u003e\n Located in the idyllic Markgräflerland region, on the Engler family farm, the first pig hotel in southern Baden has been operating since 2019. Here, our pigs live in an animal welfare barn with spacious areas for rooting and relaxing. The barns are gradually being modernized to meet the highest animal welfare standards.\n\u003c\/p\u003e\n\n\u003cp\u003e \nEvery three weeks, around 240 piglets arrive, fed with local grain and home-grown corn. The pigs reach slaughter age at about seven months. Slow fattening, in contrast to the usual turbo-fattening, produces high-quality, particularly juicy meat.\n\u003c\/p\u003e\n\n\u003cp\u003e\n Unlike industrial pig farming, which often relies on antibiotics, our closed system allows for antibiotic-free rearing. While conventional pork goes through six to seven stages before reaching the final consumer, our meat reaches the consumer directly through a maximum of two stages.\n\u003c\/p\u003e\n\n\u003cp\u003e\n This quality product not only offers consumers a taste experience, but also ensures a reliable income for farmers and butchers. Our weekly requirement is approximately 100 pigs, 20 of which come from regional partner farms.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408186442,"sku":"5173","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/marinierte_nackensteaks.jpg?v=1752247206"},{"product_id":"boston-butt","title":"Boston Butt","description":"\u003cdiv class=\"box\"\u003e\n\n     \u003ch2\u003eThe Boston Butt\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The Boston Butt is a popular and well-known cut of shoulder and neck pork from herb-cured pork. Many BBQ competition teams swear by this cut for their pulled pork. The marbled pork produces very juicy, flavorful pulled pork after several hours on the smoker.\u003cbr\u003e\n \u003cstrong\u003eOur tip:\u003c\/strong\u003e\u003cbr\u003e\n It doesn't always have to be a big event to make a Boston Butt. Ready-cooked pulled pork is perfect for freezing in portions. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/boston-butt.png\" style=\"max-width: 75%;\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nOur pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.\u003cbr\u003e\u003cbr\u003e\n Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.\u003cbr\u003e\u003cbr\u003e \nUnlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.\u003cbr\u003e\u003cbr\u003e\n While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.\u003cbr\u003e\u003cbr\u003e\n The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408219210,"sku":"5020","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/boston-butt.jpg?v=1752247205"},{"product_id":"beef-short-ribs","title":"Beef Short Ribs","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Short ribs from Black Forest pasture-fed beef\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n When prepared correctly \u003cstrong\u003e, short ribs\u003c\/strong\u003e are a very juicy, tender delicacy. However, they require several hours of braising or smoking to achieve this. The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e is cut from the 6-12th rib. \u003cstrong\u003eShort ribs\u003c\/strong\u003e , also known as \u003cstrong\u003ebeef ribs\u003c\/strong\u003e , have a generous layer of fat and a very well-marbled meat. Due to the high stress on the muscle, this cut has a lot of connective tissue and therefore requires a long cooking time.\u003cbr\u003e\n Through our own \u003ca href=\"#3\"\u003e\u003cb\u003ebreeding\u003c\/b\u003e\u003c\/a\u003e and slaughtering as well as that of our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Meat consultation - Short Ribs \u003c\/h2\u003e\n\n\u003cdiv class=\"video-container\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/FCw8BbHayB0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"2\"\u003e Cut and properties of short ribs \u003c\/h2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/short-ribs-zuschnitt2_5d781355-2eb7-4048-a16f-3fe9159e30fd.png?v=1729745639\" style=\"max-width: 75%;\"\u003e\n\u003cdiv class=\"bodytext\"\u003e \n\u003cstrong\u003eShort ribs\u003c\/strong\u003e , or \u003cstrong\u003ecross ribs\u003c\/strong\u003e , are cut from the heavily marbled breast ribs below the neck of beef. They are rich in connective tissue, which is why they require a long \u003ca href=\"#4\"\u003e\u003cb\u003ecooking time\u003c\/b\u003e\u003c\/a\u003e . Due to the size of the bones, these ribs are also called \u003cstrong\u003edino ribs\u003c\/strong\u003e or \u003cstrong\u003edinosaur ribs\u003c\/strong\u003e .\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n When you buy short ribs from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest.\u003cbr\u003e\n The animals are raised exclusively with the farm’s own feed.\u003cbr\u003e\n Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.\u003cbr\u003e\u003cbr\u003e \nOur short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Dry-aged beef – quite normal for us\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n What's trendy today is tradition for us. Aging meat on the bone is as old as the butcher's trade. We've never abandoned this tradition and only dry-age our beef steaks. Due to the loss of liquid, the beef loses up to 50% of its weight, which prevents it from becoming dry after cooking. This aging method prevents the meat from becoming too acidic and enhances its natural, robust flavor.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparing Short Ribs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nShort ribs aren't exactly the easiest cut to prepare, but the final result is worth all the effort. Juicy, succulent, highly flavorful meat with a light smoky aroma—a dream!\u003cbr\u003e\u003cbr\u003e\n We recommend seasoning the short ribs with a BBQ rub of your choice (low-salt spice blend) one day before preparation. Set your smoker to around 110°C and place the ribs in the smoke for around 3 hours. Then remove the ribs from the smoker, wrap them in aluminum foil with a little liquid (e.g. cherry juice), and continue cooking for at least another 2 hours. Carefully open the package and check for tenderness by twisting the bone. When the ribs are tender, remove them from the package and place them back on the smoker for around 1 hour to dry and glaze. During the last half hour, brush them thinly with BBQ sauce several times.  \n\u003cstrong\u003eTip:\u003c\/strong\u003e Use a sweet and fruity BBQ sauce, it goes very well with the intense flavor of the beef ribs.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Core temperature of short ribs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n For BBQ cuts that need to be overcooked to be tender, measuring the core temperature doesn't make sense. Here, you can tell whether the meat is cooked to the right degree by the consistency of the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408350282,"sku":"5082","price":25.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/beef-short-ribs.jpg?v=1752247202"},{"product_id":"skirt-steak","title":"Skirt Steak","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Skirt steak from Black Forest pasture-fed beef\u003c\/h2\u003e\n\n     \u003cp\u003eThe \u003cstrong\u003eskirt steak\u003c\/strong\u003e , also known as \u003cstrong\u003ecrown meat\u003c\/strong\u003e or \u003cstrong\u003eskirt meat\u003c\/strong\u003e , is the \u003cstrong\u003ediaphragm\u003c\/strong\u003e of the beef. It impresses with its intense marbling and robust flavor. When preparing it, pay attention to the diagonal grain and slice the steak against the grain after cooking – this will result in a highly flavorful, juicy steak with a slight bite. An absolute insider tip!\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Skirt Steak Explained - Meat Consultation \u003c\/h2\u003e\n\n\u003cdiv class=\"video-container\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/DflFTQSctrw\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Zuschnitt-Skirt-Steak.png\" alt=\"Skirt Steak Cut\" style=\"max-width: 100%;\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e The characteristics of the skirt steak\u003c\/h2\u003e\n\n     \u003cp\u003eThe name \u003cstrong\u003eskirt steak\u003c\/strong\u003e comes from \"skirt,\" as the muscle separates the chest and abdominal cavities like a skirt. The steak is vibrantly colored and heavily marbled. In Germany, it was known as \u003cstrong\u003eKronfleisch (crown meat\u003c\/strong\u003e ) and was usually cooked in broth and served with horseradish sauce. But the \u003cstrong\u003eskirt steak\u003c\/strong\u003e has much more to offer: It is ideal for pan-frying and grilling. In Korea, the \u003cstrong\u003eskirt steak\u003c\/strong\u003e forms the basis for the famous \u003cstrong\u003ebulgogi\u003c\/strong\u003e (fire meat).\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cp\u003e Our \u003cstrong\u003eskirt steak\u003c\/strong\u003e comes exclusively from our own livestock and those of our partner farms in the immediate vicinity of the Black Forest. The animals are raised on our own farm feed. We rely on short transport routes (max. 50 km) and stress-free slaughter on our farm to ensure the highest quality meat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e preparation\u003c\/h2\u003e\n\n     \u003ch3\u003eHow to prepare skirt steak on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Prepare 2 grill zones:\u003cbr\u003e\n Zone 1: High heat;\u003cbr\u003e\n Zone 2: Indirect heat\n\n\u003c\/li\u003e\n\n\u003cli\u003e Remove the steak from the refrigerator, season with salt, and place it in the hot zone for 2-3 minutes. Sear it all over for a roasted flavor.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the indirect zone and reduce the heat of the hot zone.\u003c\/li\u003e\n\n\u003cli\u003e Insert the \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e , remove it from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Slice the steak across the grain and serve.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to cook skirt steak in a pan – in 5 steps\u003c\/h3\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to 120 °C.\u003c\/li\u003e\n\n\u003cli\u003e Take the steak out of the fridge, add salt, add about 1 tablespoon of oil to the pan and sear it on all sides.\u003c\/li\u003e\n\n         \u003cli\u003ePlace the steak in the oven and insert the \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e .\u003c\/li\u003e\n\n\u003cli\u003e Remove the steak when it reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Cut across the grain and serve.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"4\"\u003e Measuring the core temperature of the skirt steak\u003c\/h2\u003e\n\n\u003cp\u003e To \u003cstrong\u003emeasure the core temperature\u003c\/strong\u003e accurately, insert the tip of the probe into the core of the meat.\u003cbr\u003e\n \u003cstrong\u003eTip:\u003c\/strong\u003e Measure the required penetration depth in advance by placing the probe lengthwise on the piece and marking the spot.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3 id=\"5\"\u003e Skirt steak core temperature\u003c\/h3\u003e\n\n\u003cp\u003e The \u003cstrong\u003ecore temperature\u003c\/strong\u003e for each steak depends on personal taste. Our recommendation for \u003cstrong\u003eskirt steak\u003c\/strong\u003e is highlighted in the table:\u003c\/p\u003e\n\n\u003ctable\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n \u003ctd\u003e\u003cstrong\u003eSlight discoloration, still strongly reddish\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Recolored with a light red tone\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well Done \/ Through\u003c\/td\u003e\n\n\u003ctd\u003e Almost completely recolored\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e \u003cstrong\u003e* Our recommendation for skirt steak: 54 °C\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408383050,"sku":"5091","price":18.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/skirt-steak.jpg?v=1752247200"},{"product_id":"schinkenwurst-dose","title":"Ham sausage can","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Ham sausage canned sausage\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cstrong\u003eSchinkenwurst\u003c\/strong\u003e is a boiled sausage made from lean veal, beef and pork, mildly seasoned with pieces of ham.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nAt our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham products for over 60 years. The recipes have been passed down from generation to generation. Our concept is unique in Germany. Through our own farm and selected partner farms, we produce all our sausage and ham products from our own livestock and butchery. No middlemen; everything comes locally, directly from the Black Forest. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n We work according to the motto – if the animal is well, we are well.\n\u003cbr\u003e Furthermore, we pay close attention to sustainable production. Our transport routes are a maximum of 60 km long, and our refrigeration system is one of the most environmentally friendly in Germany. We have received numerous certificates and awards for environmental and sustainability.\n\u003cbr\u003e\u003cbr\u003e Quality you can taste.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408415818,"sku":"5953","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/schinkenwurst_dose.jpg?v=1752665127"},{"product_id":"wagyu-entrecote","title":"Wagyu Entrecote","description":"\u003cdiv class=\"box\"\u003e\n\n     \u003ch2\u003eThe incomparable taste experience: Black Forest Wagyu Entrecote\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cstrong\u003eUnique and exclusive:\u003c\/strong\u003e The Black Forest Wagyu entrecotes come from our \u003cstrong\u003eown Wagyu cattle\u003c\/strong\u003e , which are raised with dedication and care in the picturesque Black Forest. Thanks to their special genetics and a six-week dry aging phase, these delicacies develop an incomparable flavor and exceptional tenderness. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Wagyu_Final.png\" alt=\"Black Forest Wagyu\" style=\"max-width: 100%;\"\u003e\n \u0026gt;\n\u003ch3\u003e Wagyu cattle breeding in the Black Forest\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Our passion for Wagyu cattle began with the goal of creating the highest quality meat. In addition to our Angus and Hinterwälder herds, we have established our own Wagyu herd in the Black Forest. The pristine nature and lush pastures provide ideal conditions for the animals' well-being.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Outstanding genetics for incomparable taste\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe genetics of our Wagyu cattle ensure the distinctive flavor and marbling of the meat. Through targeted breeding, we guarantee high quality that is reflected in every bite.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e The art of dry aging\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Dry aging for six weeks allows the entrecôte to develop optimal flavors and naturally tenderize. The meat literally melts in your mouth.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e A taste experience of the highest class\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The perfect balance between tenderness and intense flavor will amaze even the most discerning gourmets. Ideal for pan-frying or grilling for meat lovers.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Entrecote - The cut\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The Black Forest Wagyu entrecote is cut from the front of the cow's back. Thanks to its delicate structure and fine marbling, it's perfect for a gourmet experience.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Raising our cattle\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nAll steaks come from our own livestock or from partners nearby in the Black Forest. With our own feed and short transport routes of no more than 50 km, we guarantee quality and sustainability.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Measuring the core temperature of the entrecote\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Use a probe thermometer to accurately measure the core temperature.\n \u003cstrong\u003eTip:\u003c\/strong\u003e Measure the required penetration depth in advance by placing the thermometer lengthwise on the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Black Forest Wagyu Entrecote core temperature\u003c\/h3\u003e\n\n\u003ctable\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eStrong reddish, slightly discolored\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Recolored, but still a shade of red\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well done\u003c\/td\u003e\n\n\u003ctd\u003e Almost completely recolored\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/table\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e* Recommended core temperature for the entrecote: 53 °C\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408481354,"sku":"5182","price":31.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/wagyu_entrecote_foto.jpg?v=1752247199"},{"product_id":"falsches-filet","title":"False fillet","description":"\u003cdiv class=\"box\"\u003e\n\n     \u003ch2\u003eFake fillet from the Black Forest\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003cstrong\u003emock fillet\u003c\/strong\u003e is a very exciting \u003cstrong\u003eroast cut\u003c\/strong\u003e . Even our grandmothers loved it for making \u003ca href=\"#2\"\u003e\u003cb\u003esauerbraten\u003c\/b\u003e\u003c\/a\u003e . Because of the tendon in the middle, it requires careful preparation to create an excellent roast. The mock fillet shares only its shape with its namesake, the \"beef fillet.\" Unlike the fillet, the \u003cstrong\u003emock fillet\u003c\/strong\u003e is a heavily used muscle from the \u003ca href=\"#1\"\u003e\u003cb\u003eshoulder\u003c\/b\u003e\u003c\/a\u003e .\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e What is fake fillet?\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The false tenderloin, also known as \u003cstrong\u003ethe rump loin\u003c\/strong\u003e or \u003cstrong\u003erump fillet\u003c\/strong\u003e , is a cut of the beef shoulder. It's a highly stressed muscle, traversed by a strong tendon, and therefore not suitable for pan-frying. However, it is excellent for braising, for example, as a traditional sauerbraten. \n\n\u003c\/div\u003e\n\n\u003cdiv class=\"bodytext\" style=\"text-align: center;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/falsches-filet-vom-rind.png\" alt=\"Fake beef fillet\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nAll of our beef comes from \u003cstrong\u003eour own herd\u003c\/strong\u003e and those of our partners, all of which are located near our butcher shop in \u003cstrong\u003ethe Black Forest\u003c\/strong\u003e . Our cattle are raised exclusively on \u003cstrong\u003eour own farm's feed\u003c\/strong\u003e .\u003cbr\u003e\n Our principle is: If the animal is well, so are the people. Short transport routes (max. 50 km) protect the livestock and the environment, and stress-free slaughter on our farm ensures the quality of the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Fake fillet – perfect for sauerbraten\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The false tenderloin is ideal for sauerbraten. The marinating and gentle cooking process makes the tendon tender and gelatinous. This recipe serves up to 7 people.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Sauerbraten recipe\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 1.5 kg fake fillet, 1 onion, 5 peppercorns, 2 cloves, 1 bay leaf, 300 ml vinegar, 100 ml red wine, 250 ml broth, sauce thickener (dark), 1-2 tbsp salt, 1-2 tbsp sugar, water\n\u003col\u003e\n\n\u003cli\u003e Peel the onion and cut it into slices.\u003c\/li\u003e\n\n\u003cli\u003e Place the mock fillet in a sealable dish, add the onion slices, peppercorns, cloves, and bay leaf. Fill with vinegar, red wine, and water until the meat is covered. Add salt and sugar.\u003c\/li\u003e\n\n\u003cli\u003e Leave in the refrigerator for at least 4-6 days, turning daily.\u003c\/li\u003e\n\n\u003cli\u003e Pat the meat dry and sear it on all sides in a hot pan with oil.\u003c\/li\u003e\n\n\u003cli\u003e Cover with broth and simmer over low heat. Add water regularly.\u003c\/li\u003e\n\n\u003cli\u003e After about 1.5 hours, check the roast. When tender, remove from the stock, thicken the gravy with a gravy thickener, and season to taste.\u003c\/li\u003e\n\n             \u003cli\u003eSlice the sauerbraten and serve with the sauce. Suggested side dishes: potato or bread dumplings, noodles, or spaetzle.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408546890,"sku":"5057","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/falsches-filet.jpg?v=1752233672"},{"product_id":"rinderrouladen-dose","title":"Beef roulades can","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Beef roulades in the traditional style\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Succulent \u003cstrong\u003ebeef roulades\u003c\/strong\u003e , filled in the traditional way with bacon, onions and gherkins and served in a fine gravy – a real housewife classic that combines tradition and taste.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408776266,"sku":"5980","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rinderrouladen_dose.jpg?v=1752665126"},{"product_id":"bauchscheiben","title":"abdominal discs","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Belly slices from herb pork\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n These belly slices from \u003cstrong\u003eherb-fed pork\u003c\/strong\u003e are ideal for quick frying or grilling. The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the neck area of ​​the herb-fed pork. Through our own \u003ca href=\"#3\"\u003e\u003cb\u003erearing\u003c\/b\u003e\u003c\/a\u003e and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"2\"\u003e Cutting and properties of the belly slices \u003c\/h2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/zuschnitt-Bauchscheiben.png\" style=\"max-width: 75%;\"\u003e\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003cstrong\u003ebelly slices\u003c\/strong\u003e , or \u003cstrong\u003egrilled belly\u003c\/strong\u003e , are located in the rib cage. The cut is well marbled with fat, boneless, but with cartilage and rind. This makes it ideal for pan-frying and grilling.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nOur pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.\u003cbr\u003e\n Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.\u003cbr\u003e \nUnlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.\u003cbr\u003e\n While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.\u003cbr\u003e\n The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3 id=\"5\"\u003e Abdominal slice core temperature\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nGenerally speaking, the \u003cstrong\u003ecore temperature\u003c\/strong\u003e for each piece is a matter of taste. However, for belly slices, measuring the core temperature doesn't make sense due to their thickness and the desired degree of roasting.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685409005642,"sku":"5017","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/bauchscheiben.jpg?v=1752247191"},{"product_id":"flap-steak","title":"Flap Steak","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Flap Steak – The steak from the thinning\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003cstrong\u003eflap steak\u003c\/strong\u003e , or \u003cb\u003eflap meat,\u003c\/b\u003e is almost unknown in Germany, which doesn't do it justice! This piece of meat, cut from the flank of a cow, is extremely \u003cstrong\u003eflavorful\u003c\/strong\u003e and offers a \u003cstrong\u003elight bite\u003c\/strong\u003e .\u003cbr\u003e\u003cbr\u003e\n In contrast to the flank steak, the fibers of the flap steak are rotated 90° and are somewhat coarser.\u003cbr\u003e\u003cbr\u003e\n Through our own \u003cstrong\u003ebreeding\u003c\/strong\u003e and slaughtering, we ensure species-appropriate animal husbandry and the best \u003cstrong\u003emeat quality\u003c\/strong\u003e .\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Flap Steak Explained – Meat Consultation\u003c\/h2\u003e \n\u003cdiv class=\"video-container\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/-SBjIrfJ5Qo\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Flap Steak – the cut\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003cstrong\u003eflap steak\u003c\/strong\u003e is cut from the thin part of the belly. The long fibers require it to be sliced ​​thinly against the grain after cooking to achieve optimal tenderness. \n\n\u003c\/div\u003e\n\n\u003cdiv class=\"bodytext\" style=\"text-align: center;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/flank-steak-zuschnitt.png\" alt=\"Flap steak cut\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Our beef comes exclusively from our own \u003cstrong\u003eherd\u003c\/strong\u003e or from partner farms located in the immediate vicinity of our butcher shop in \u003cstrong\u003ethe Black Forest\u003c\/strong\u003e . The animals are raised exclusively on \u003cstrong\u003eour own farm feed\u003c\/strong\u003e .\u003cbr\u003e\u003cbr\u003e\n Short transport routes of \u003cstrong\u003ea maximum of 50 km\u003c\/strong\u003e guarantee gentle and stress-free slaughter directly at our company – an important factor for the highest \u003cstrong\u003emeat quality\u003c\/strong\u003e .\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Preparation of flap steak\u003c\/h3\u003e\n\n\u003ch3\u003e How to prepare flap steak on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nA grill with a lid is important for cooking, regardless of whether it is powered by coal, gas or electricity.\u003cbr\u003e\u003cbr\u003e\n\u003col\u003e\n\n\u003cli\u003e Prepare 2 zones on the grill:\u003cbr\u003e\n - Zone 1: As high heat as possible\u003cbr\u003e\n - Zone 2: Indirect heat from Zone 1\n\n\u003c\/li\u003e\n\n\u003cli\u003e Take the steak out of the fridge, add salt and place it in the hot zone after 2-3 minutes to create roasting aromas.\u003c\/li\u003e\n\n\u003cli\u003e Place in the indirect zone and reduce the heat in zone 1.\u003c\/li\u003e\n\n\u003cli\u003e\n\n Insert \u003ca href=\"#4\"\u003e\u003cb\u003ethe core temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e is reached, remove the steak from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to cook flap steak in a pan – in 5 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Cooking in a pan differs only slightly from grilling.\u003cbr\u003e\u003cbr\u003e\n\u003col\u003e\n\n             \u003cli\u003ePreheat a pan on the stovetop without oil for 2-4 minutes at maximum heat. Preheat oven to approximately 120°C.\u003c\/li\u003e\n\n\u003cli\u003e Remove the steak from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Sear the steak on all sides until it begins to brown.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the oven and insert the \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e .\u003c\/li\u003e\n\n\u003cli\u003e When the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e is reached, remove the steak from the oven and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Measuring the core temperature of the flap steak\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n A digital probe thermometer is ideal for accurately measuring the \u003cstrong\u003ecore temperature\u003c\/strong\u003e . Insert the probe tip into the core of the meat.\u003cbr\u003e\n \u003cstrong\u003eTip:\u003c\/strong\u003e Place the thermometer lengthwise on the steak to estimate the penetration depth and insert it into the meat up to the mark.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n     \u003ch3\u003eRecommended core temperature for flap steaks\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The right core temperature depends on personal taste. Here's an overview, with the temperature in bold being our recommendation:\u003cbr\u003e\u003cbr\u003e\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eSlight discoloration of the meat, but still very reddish\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Clear color change, but still slightly pink\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e \n\u003ctr\u003e\n\n\u003ctd\u003eWell Done \/ Through\u003c\/td\u003e\n\n\u003ctd\u003e Completely recolored, almost no pink\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n \u003cstrong\u003e* Our core temperature recommendation for flap steaks: 54 °C\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685409038410,"sku":"5078","price":15.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/flap_steak.jpg?v=1752247190"},{"product_id":"rumpsteak-roastbeef","title":"Rump steak \/ roast beef","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e The rump steak or roast beef\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRump steaks\u003c\/strong\u003e are the classic steaks from the back of the beef. Lightly \u003cstrong\u003emarbled, with no fat\u003c\/strong\u003e , but with a nice, even grain, they're perfect for \u003cstrong\u003epan-frying\u003c\/strong\u003e .\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n     \u003ch2 id=\"3\"\u003eRaising our cattle\u003c\/h2\u003e\n\n\u003cp\u003e When you buy \u003cstrong\u003erump steaks\u003c\/strong\u003e from us, you'll always receive meat from our own livestock and the livestock of our partners. The animals are raised exclusively on our own farm's feed.\u003c\/p\u003e\n\n\u003cp\u003e Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.\u003c\/p\u003e\n\n\u003cp\u003e Our short transport routes protect both the livestock and the environment. We transport the animals a maximum of 60 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3 id=\"2\"\u003e Dry-aged beef – quite normal for us\u003c\/h3\u003e\n\n     \u003cp\u003eWhat's trendy today is tradition for us. Aging meat on the bone is as old as the butcher's trade. We've never abandoned this tradition and only dry-age our beef steaks. Due to the loss of liquid, the beef loses up to 50% of its weight, which prevents it from becoming dry after cooking. This aging method prevents the meat from becoming too acidic and enhances its natural, robust flavor.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparing the rump steak\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare rump steak on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003cp\u003e When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.\u003c\/p\u003e\n\n\u003cp\u003e Preparation:\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Prepare 2 zones on the grill:\n\u003cul\u003e\n\n\u003cli\u003e 1st zone: As high heat as possible;\u003c\/li\u003e\n\n\u003cli\u003e 2nd Zone: Only the indirect heat of Zone 1\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/li\u003e\n\n         \u003cli\u003eTake the steak out of the fridge, add salt, and after 2-3 minutes place it in the hot zone and grill it on all sides until it gets a nice roasted aroma.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas\/electricity).\u003c\/li\u003e\n\n\u003cli\u003e\n\n Insert \u003ca href=\"#4\"\u003e\u003cb\u003ethe core temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e , remove it from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to cook rump steak in a pan – in 5 steps\u003c\/h3\u003e\n\n\u003cp\u003e Basically, the technique differs very little from grill to pan. The tools are just different. It's important to use a heavy, solid pan.\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Place the pan on the stove and preheat without oil for 2-4 minutes at maximum heat, while preheating the oven to approximately 120°C.\u003c\/li\u003e\n\n         \u003cli\u003eTake the steak out of the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides until it acquires a nice roasted flavor.\u003c\/li\u003e\n\n\u003cli\u003e Then place the steak in the oven and insert the \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e , remove it from the oven and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"4\"\u003e Measuring core temperature of rump steak\u003c\/h2\u003e\n\n\u003cp\u003e To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately \u003cstrong\u003emeasure\u003c\/strong\u003e the \u003cstrong\u003ecore temperature\u003c\/strong\u003e , insert the probe tip into the meat.\u003c\/p\u003e\n\n     \u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Rump \u003cspan id=\"5\"\u003esteak core temperature\u003c\/span\u003e\n\n\u003c\/h3\u003e\n\n\u003cp\u003e The \u003cstrong\u003ecore temperature\u003c\/strong\u003e of each steak is a matter of taste. We've compiled a core temperature list for you here. The temperature marked in bold is our recommendation for \u003cstrong\u003erump steaks\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n                 \u003ctd\u003e\u003cstrong\u003eSlight discoloration of the meat, but still very reddish\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Clearly visible change in the color of the meat, but a red tone can still be seen.\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well Done \/ Through\u003c\/td\u003e\n\n\u003ctd\u003e Meat almost completely recolored, almost no red tone visible.\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e \u003cstrong\u003e* Our core temperature recommendation for rump steaks: 52 °C\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"300g","offer_id":41685409300554,"sku":"50771","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":41685409333322,"sku":"50772","price":24.99,"currency_code":"EUR","in_stock":true},{"title":"700g","offer_id":41685409366090,"sku":"50773","price":34.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":41685409398858,"sku":"50774","price":49.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":41685409431626,"sku":"50775","price":99.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rumpsteak.jpg?v=1752233660"},{"product_id":"schwarzwald-buffel-paket","title":"Black Forest Buffalo Package","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e The Black Forest Buffalo\u003c\/h2\u003e\n\n \u003cp\u003e\u003cstrong\u003eNEW!\u003c\/strong\u003e Now available in smaller, more household-friendly package sizes. Want to receive the \u003cstrong\u003eusual quantities\u003c\/strong\u003e ? Simply order two or more packages and \u003cstrong\u003eautomatically receive a €10 discount on each additional package\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003cp\u003e The tender buffalo meat is one of the best and tastiest meats and, among other benefits, has a lot of iron and little cholesterol.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Raised in a species-appropriate nature reserve in the middle of the Black Forest\u003c\/li\u003e\n\n\u003cli\u003e Game-like, finely nutty flavor\u003c\/li\u003e\n\n\u003cli\u003e Dark purple flesh color and broad fibers\u003c\/li\u003e\n\n\u003cli\u003e Slaughtered, butchered and matured in our EU slaughterhouse\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Package contents\u003c\/h2\u003e\n\n\u003ctable\u003e\n\n\u003cthead\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e product\u003c\/th\u003e\n\n\u003cth\u003e Packaging unit\u003c\/th\u003e\n\n\u003cth\u003e Total weight\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Buffalo rump steak \/ entrecote\u003c\/td\u003e\n\n\u003ctd\u003e 2 x 0.25 kg\u003c\/td\u003e\n\n\u003ctd\u003e approx. 0.5 kg\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Buffalo steak strips\u003c\/td\u003e\n\n\u003ctd\u003e 1 x 0.5 kg\u003c\/td\u003e\n\n\u003ctd\u003e approx. 0.5 kg\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Special Cut\u003c\/td\u003e\n\n\u003ctd\u003e 1 x 0.5 kg\u003c\/td\u003e\n\n\u003ctd\u003e approx. 0.5 kg\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Buffalo Burger\u003c\/td\u003e\n\n\u003ctd\u003e 2 x 2 pieces\u003c\/td\u003e\n\n\u003ctd\u003e approx. 0.6 kg\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Buffalo mince\u003c\/td\u003e\n\n\u003ctd\u003e 3 x 0.5 kg\u003c\/td\u003e\n\n\u003ctd\u003e approx. 1.5 kg\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Buffalo breast \/ shoulder for braising\u003c\/td\u003e\n\n\u003ctd\u003e 1 x 1 kg\u003c\/td\u003e\n\n\u003ctd\u003e approx. 1.0 kg\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Buffalo chili sausage\u003c\/td\u003e\n\n\u003ctd\u003e 1 x 5 pcs.\u003c\/td\u003e\n\n\u003ctd\u003e approx. 0.5 kg\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Buffalo sausage\u003c\/td\u003e\n\n\u003ctd\u003e 1 x 5 pcs.\u003c\/td\u003e\n\n\u003ctd\u003e approx. 0.5 kg\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n \u003ctd\u003eBuffalo bones for jus\u003c\/td\u003e\n\n\u003ctd\u003e 1 x 1 kg\u003c\/td\u003e\n\n\u003ctd\u003e approx. 1.0 kg\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eIn total\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003emin. 6.6 kg\u003c\/strong\u003e \u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Buffalo meat package from the Black Forest\u003c\/h2\u003e\n\n\u003cp\u003e One of our buffalo herds lives in a nature reserve in the middle of the Black Forest.\u003c\/p\u003e\n\n\u003cp\u003e The tender buffalo meat is one of the best and tastiest meats and, among other benefits, has a lot of iron and little cholesterol.\u003c\/p\u003e\n\n\u003cp\u003e Buffalo meat is characterized by its dark purple color, broad fibers and a game-like, delicately nutty flavor.\u003c\/p\u003e\n\n\u003cp\u003e The unique concept of the Reichenbach butcher shop spans exactly the range needed for excellent meat quality in harmony with nature.\u003c\/p\u003e\n\n\u003cp\u003e The buffalo are slaughtered here in Glottertal. After a two-week maturation period, the meat is portioned and packaged in the freezer.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685409497162,"sku":"5501","price":119.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/bueffel-fleischpaket.jpg?v=1752247187"},{"product_id":"prime-beef-burger-patties","title":"Prime Beef Burger Patties","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Prime Beef Burger Patties – Juicy and full of flavor\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cp\u003eOur \u003cb\u003ePrime Beef Burger Patties,\u003c\/b\u003e made from premium Black Forest Prime Beef, offer the perfect ratio of meat to fat—the secret to exceptionally juicy and flavorful burgers. Thanks to this ideal blend, each patty is wonderfully juicy and flavorful, making it a true taste experience whether grilled or pan-fried.\u003c\/p\u003e\n\n\u003cp\u003e Our \u003cb\u003eburger patties\u003c\/b\u003e are lightly seasoned with a pinch of salt and pepper to perfectly showcase the natural, unadulterated flavor of our premium prime beef. We consciously avoid unnecessary additives to give you the pure experience of premium beef.\u003c\/p\u003e\n\n \u003cp\u003eWeighing approximately 140 g per patty, our \u003cb\u003ePrime Beef Burger Patties\u003c\/b\u003e are ideal for a classic burger. They're perfect for grilling, but can also be cooked in a pan – for a full-flavored and juicy burger that's always a success. Their size and perfect fat content ensure the patties stay nice and juicy even when fried or grilled.\u003c\/p\u003e\n\n\u003cp\u003e Whether you're preparing a simple \u003cb\u003eburger\u003c\/b\u003e with cheese and lettuce or adding creative toppings, our \u003cb\u003eburger patties\u003c\/b\u003e are the ideal foundation for a successful burger experience. The quality of our prime beef ensures that every bite is a delight.\u003c\/p\u003e\n\n\u003cp\u003e Rely on the finest quality meat from the Black Forest and experience how our \u003cb\u003ePrime Beef Burger Patties\u003c\/b\u003e will make your next burger night unforgettable. Perfect for all burger lovers who value outstanding flavor and the finest ingredients.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685409562698,"sku":"5104","price":6.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/burger.jpg?v=1752247185"},{"product_id":"paprika-lyoner-portionswurst","title":"Paprika Lyoner portion sausage","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n         \u003ch2\u003ePaprika Lyoner portion sausage\u003c\/h2\u003e\n\n\u003cp\u003e\n Our \u003cstrong\u003ePaprika Lyoner\u003c\/strong\u003e is made from the meat of our herb-fed pigs. This cooked sausage is refined with paprika and mildly seasoned, making it ideal for lovers of mild, spicy sausage.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n\u003cp\u003e\n In our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham specialties for over 60 years. The recipes have been passed down from generation to generation. Our concept is unique in Germany: Through our own farm and selected partner farms, we produce all our sausage and ham products from our own livestock and butchery. There are no middlemen involved—everything comes directly from the region.\n\u003c\/p\u003e\n\n\u003cp\u003e\n We work according to the motto: “If the animal is well, we are well.”\u003cbr\u003e \nWe also place great importance on sustainable production. Our transport routes are a maximum of 60 km, and our cooling system is one of the most environmentally friendly in Germany. We have already received numerous awards for our sustainable production.\n\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eQuality you can taste.\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685409628234,"sku":"5453","price":4.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/paprika-lyoner-portionswurst.jpg?v=1752247184"},{"product_id":"tk-bacon-150g","title":"Frozen Bacon 150g","description":"","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685409693770,"sku":"56099","price":2.99,"currency_code":"EUR","in_stock":true}]},{"product_id":"onglet","title":"Onglet \/ Hanging Tender","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e The Onglet\u003c\/h2\u003e\n\n\u003cp\u003e\n The \u003cstrong\u003eonglet\u003c\/strong\u003e , also known as \u003cstrong\u003ekidney steak\u003c\/strong\u003e , is a little-known steak cut. When prepared correctly, it's almost as \u003cstrong\u003etender\u003c\/strong\u003e as a fillet steak and significantly \u003cstrong\u003emore flavorful\u003c\/strong\u003e .\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Hanging Tender\/Onglet explained \u003c\/h2\u003e\n\n\u003cdiv class=\"video-container\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/iaQMBeaE9xc\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/onglet-zuschnitt.png\" alt=\"Onglet cutting\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e The onglet – the cut\u003c\/h2\u003e\n\n\u003cp\u003e \nThe \u003cstrong\u003eonglet\u003c\/strong\u003e , also called \u003cstrong\u003ethe hanging tender\u003c\/strong\u003e , is a lightly used muscle divided in the middle by a thick tendon. The fibers extend to the tendon in a fir-tree pattern. The meat is very coarse-grained, yet extremely tender.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cp\u003e\n The \u003cstrong\u003ebeef\u003c\/strong\u003e you buy from us comes exclusively from our own herd or from our partner farms. All farms are located near our butcher shop in the Black Forest, with transport distances of no more than 60 km.\n\u003c\/p\u003e\n\n\u003cp\u003e\n The animals are raised exclusively on our own farm feed. Our motto is: If the animals are well, so are the people. Short transport routes and humane slaughter guarantee the outstanding quality of the meat.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Dry aged beef – a tradition for us\u003c\/h2\u003e\n\n\u003cp\u003e \nWhat's trendy today is tradition for us. We've always aged our beef steaks exclusively using \u003cstrong\u003ethe \"dry-aged\"\u003c\/strong\u003e method. The loss of liquid during aging reduces the weight of the meat by up to 50%, but ensures a natural, robust flavor.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e About the preparation\u003c\/h2\u003e\n\n\u003cp\u003e\n When preparing the onglet, it is important to remove the tendon in the middle before grilling or frying to avoid excessive loss of liquid.\n\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Prepare two zones on the grill:\n\u003cul\u003e\n\n\u003cli\u003e Zone 1: Maximum heat\u003c\/li\u003e\n\n\u003cli\u003e Zone 2: Only the indirect heat of Zone 1\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e Take the steak out of the fridge, salt it, and after 2-3 minutes place it in the hot zone to create roasting aromas.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the indirect zone and lower the heat in zone 1.\u003c\/li\u003e\n\n             \u003cli\u003eInsert a \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e .\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature,\u003c\/b\u003e\u003c\/a\u003e remove it from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve it on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to make onglet in a pan – in 5 steps\u003c\/h3\u003e\n\n\u003cp\u003e Use a heavy, solid pan for best results.\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120°C.\u003c\/li\u003e\n\n\u003cli\u003e Take the steak out of the fridge, season with salt and sear it on all sides in hot oil.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the oven and insert the \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e .\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature,\u003c\/b\u003e\u003c\/a\u003e remove it from the oven and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e \n\u003ch2 id=\"4\"\u003eMeasure core temperature on the onglet\u003c\/h2\u003e\n\n\u003cp\u003e\n Use a digital probe thermometer and insert the probe into the center of the meat. \u003cstrong\u003eTip:\u003c\/strong\u003e Measure the insertion depth along the steak, mark it, and insert the thermometer accordingly.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3 id=\"5\"\u003e Onglet core temperature\u003c\/h3\u003e\n\n\u003cp\u003e The optimal \u003cstrong\u003ecore temperature\u003c\/strong\u003e is a matter of taste. Here are recommended temperatures for onglets:\u003c\/p\u003e\n\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42°C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52°C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n                     \u003ctd\u003e\u003cstrong\u003eSlight discoloration, but still reddish\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56°C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Clearly visible color change, still red tone\u003c\/td\u003e\n\n\u003ctd\u003e 56-60°C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well Done \/ Through\u003c\/td\u003e\n\n\u003ctd\u003e Almost completely recolored\u003c\/td\u003e\n\n\u003ctd\u003e 60-64°C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e \u003cstrong\u003e* Our core temperature recommendation for onglets: 54°C\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685409759306,"sku":"5080","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/onglet.jpg?v=1752233653"},{"product_id":"beef-hammer","title":"Beef Hammer","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Beef Hammer from Black Forest pasture-fed cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003cstrong\u003eBeef Hammer\u003c\/strong\u003e is a very interesting cut that is suitable for both braising and smoking.\u003cbr\u003e\n The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e is cut from the calf.\u003cbr\u003e \nThrough our own \u003ca href=\"#3\"\u003e\u003cb\u003ebreeding\u003c\/b\u003e\u003c\/a\u003e and slaughtering as well as through our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Beef Hammer explained - Meat consultation \u003c\/h2\u003e\n\n\u003cdiv class=\"video-container\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/5ut1XCduZCY\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"2\"\u003e Cutting the Beef Hammer \u003c\/h2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Beef-Hammer-Zuschnitt.png\" style=\"max-width: 75%;\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"2\"\u003e The characteristics of the Beef Hammer\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cstrong\u003eBeef Hammer\u003c\/strong\u003e comes from the rump and is sawn with the bone in. This cut contains a lot of connective tissue, making it particularly suitable for braising and smoking.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n When you buy \u003cstrong\u003eBeef Hammer\u003c\/strong\u003e from us, you'll receive meat exclusively from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest.\u003cbr\u003e\n The animals are raised exclusively with the farm’s own feed.\u003cbr\u003e \nOur motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.\u003cbr\u003e\n Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of Beef Hammer\u003c\/h2\u003e\n\n\u003ch3\u003e Prepare Beef Hammer on the Grill\/Smoker – In 7 Steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.\u003cbr\u003e\u003cbr\u003e\n Preparation:\n\u003col\u003e\n\n\u003cli\u003e It is best to season the \u003cstrong\u003eBeef Hammer\u003c\/strong\u003e with a BBQ rub of your choice the day before.\u003c\/li\u003e\n\n\u003cli\u003e Prepare an indirect zone on the grill, ideally around 110°C.\u003c\/li\u003e\n\n             \u003cli\u003eAdd smoking chips to the embers. For a gas grill, wrap the chips in aluminum foil, pierce them several times, and place them over the burner.\u003c\/li\u003e\n\n\u003cli\u003e Smoke the \u003cstrong\u003eBeef Hammer\u003c\/strong\u003e indirectly for approx. 3-4 hours.\u003c\/li\u003e\n\n\u003cli\u003e Then wrap the \u003cstrong\u003ebeef hammer\u003c\/strong\u003e tightly in parchment paper and add a splash of cherry juice. Then cook indirectly on the grill without smoke for another 3-4 hours.\u003c\/li\u003e\n\n\u003cli\u003e After about 3 hours, check regularly to see if the \u003cstrong\u003ebeef hammer\u003c\/strong\u003e is tender. This is best done by inserting a fork into the piece and rotating it.\u003c\/li\u003e\n\n\u003cli\u003e Then unwrap the \u003cstrong\u003eBeef Hammer\u003c\/strong\u003e , spread a thin layer of fruity-sweet BBQ sauce on it and let the glaze dry at approx. 140°C.\u003c\/li\u003e\n\n\u003cli\u003e Cut the meat from the bone or serve the beef hammer in one piece.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Prepare Beef Hammer in the oven – In 6 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Basically, the technology differs very little from grill to oven.\u003cbr\u003e\u003cbr\u003e \nPreparation:\n\u003col\u003e\n\n\u003cli\u003e It is best to season the \u003cstrong\u003eBeef Hammer\u003c\/strong\u003e with a BBQ rub of your choice the day before.\u003c\/li\u003e\n\n\u003cli\u003e Preheat the oven to approximately 110 °C.\u003c\/li\u003e\n\n\u003cli\u003e Wrap the \u003cstrong\u003ebeef hammer\u003c\/strong\u003e tightly in baking paper, add a splash of cherry juice and place it in the oven for about 5-7 hours.\u003c\/li\u003e\n\n\u003cli\u003e After about 4 hours, check regularly to see if the \u003cstrong\u003ebeef hammer\u003c\/strong\u003e is tender. This is best done by inserting a fork into the piece and rotating it.\u003c\/li\u003e\n\n\u003cli\u003e Then unwrap the \u003cstrong\u003eBeef Hammer\u003c\/strong\u003e , spread a thin layer of fruity-sweet BBQ sauce on it and let the glaze dry at approx. 140°C.\u003c\/li\u003e\n\n\u003cli\u003e Cut the meat from the bone or serve the beef hammer in one piece.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Beef Hammer core temperature\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nMeasuring the core temperature of a \u003cstrong\u003ebeef hammer\u003c\/strong\u003e doesn't make sense. The goal is to break down the connective tissue and tenderize the meat by overcooking.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685409792074,"sku":"5086","price":34.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/beef-hammer_281_29.jpg?v=1752247181"},{"product_id":"markknochen-langs-gesagt","title":"Marrow bone sawn lengthwise","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n         \u003ch2\u003eMarrow bones - sawn lengthwise: Perfect for grilling and roasting\u003c\/h2\u003e\n\n\u003cp\u003e\n Discover the versatile possibilities of \u003cstrong\u003emarrow bones\u003c\/strong\u003e , especially for grilling and roasting. Our lengthwise sawn marrow bones are ideal for delicious dishes straight from the grill or oven.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Marrow bones - More than just an ingredient for soups\u003c\/h3\u003e\n\n\u003cp\u003e\n Marrow bones are ideal not only for \u003cstrong\u003etraditional beef broth\u003c\/strong\u003e , but also for numerous other culinary delights. They're perfect for preparing \u003cstrong\u003egravies\u003c\/strong\u003e , reducing the flavor to a rich stock, and even for \u003cstrong\u003emarrow dumplings\u003c\/strong\u003e . Grilling or roasting them is especially exciting, as they impart a special flavor to the bone marrow.\n\u003c\/p\u003e\n\n\u003cp\u003e \nThe combination of juicy bone marrow and smoky notes makes the grilled marrow bones an \u003cb\u003eeye-catcher as a starter or side dish\u003c\/b\u003e and gives your dishes a unique flavor.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of marrow bones\u003c\/h2\u003e\n\n\u003ch3\u003e Preparing marrow bones in the oven – In 3 steps\u003c\/h3\u003e\n\n\u003cp\u003e\n Oven cooking offers a convenient way to enjoy delicious grilled bone marrow.\n\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Preheat oven to 200°C top heat.\u003c\/li\u003e\n\n\u003cli\u003e Roast the marrow bones for about 10-15 minutes until the bone marrow bubbles slightly.\u003c\/li\u003e\n\n\u003cli\u003e Season the marrow with salt and pepper and serve immediately. Toasted brown bread goes perfectly with it.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to prepare marrow bones on the grill – in 3 steps\u003c\/h3\u003e\n\n\u003cp\u003e\n Grilling gives the bone marrow a smoky aroma and a pleasant grilled sharpness.\n\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Preheat grill to medium heat (approx. 200°C).\u003c\/li\u003e \n\u003cli\u003eGrill the marrow bones for about 10-15 minutes until the bone marrow bubbles slightly.\u003c\/li\u003e\n\n\u003cli\u003e Season the marrow with salt and pepper and serve. Serve with toasted brown bread. \u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685409955914,"sku":"5087","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/2023_03_30knochenflten_produkt.jpg?v=1752247178"},{"product_id":"schweinebauch","title":"pork belly","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Pork belly from herb pig\u003c\/h2\u003e\n\n\u003cp\u003e\n The \u003cstrong\u003epork belly\u003c\/strong\u003e from \u003cstrong\u003ethe herb-cured pig\u003c\/strong\u003e is ideal for roasting or smoking. The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the breast area of ​​the herb-cured pig. Through our own \u003ca href=\"#3\"\u003e\u003cb\u003erearing\u003c\/b\u003e\u003c\/a\u003e and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat. \n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/zuschnitt-Bauchscheiben.png\" alt=\"Pork belly cut\" style=\"max-width: 100%;\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e The properties of pork belly\u003c\/h2\u003e\n\n\u003cp\u003e\n The \u003cstrong\u003epork belly\u003c\/strong\u003e is embedded in the rib cage. The cut is well marbled with fat, boneless, but with cartilage and rind. This makes it ideal for roasting or smoking.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cp\u003e \nOur pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.\n\u003c\/p\u003e\n\n\u003cp\u003e\n Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.\n\u003c\/p\u003e\n\n\u003cp\u003e \nUnlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.\n\u003c\/p\u003e\n\n\u003cp\u003e\n While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.\n\u003c\/p\u003e\n\n\u003cp\u003e\n The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparing the pork belly\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare pork belly on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Prepare an indirect zone on the grill, ideally around 130°C.\u003c\/li\u003e\n\n         \u003cli\u003eScore the rind and season with salt. Season the remaining back to taste.\u003c\/li\u003e\n\n\u003cli\u003e Place the pork belly in the indirect zone and cook until the desired core temperature reaches approximately 5°C.\u003c\/li\u003e\n\n\u003cli\u003e Remove from the grill and heat to 250–300°C. Ideally, use top heat.\u003c\/li\u003e\n\n\u003cli\u003e Return the pork belly to the grill and check regularly to see if the crust has popped.\u003c\/li\u003e\n\n\u003cli\u003e Carve the piece across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to prepare pork belly in the oven – in 6 steps\u003c\/h3\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Preheat oven to approx. 130 °C.\u003c\/li\u003e\n\n\u003cli\u003e Score the rind and season with salt. Season the rest of the back to taste.\u003c\/li\u003e\n\n\u003cli\u003e Place the pork belly in the oven and cook until the desired core temperature reaches approx. 5°C.\u003c\/li\u003e\n\n\u003cli\u003e Remove from the oven and heat to 250–300°C, ideally using top heat.\u003c\/li\u003e\n\n\u003cli\u003e Return the pork belly to the oven and check regularly to see if the crust has popped.\u003c\/li\u003e\n\n         \u003cli\u003eCarve the piece across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Measuring the core temperature of the pork belly\u003c\/h2\u003e\n\n\u003cp\u003e\n To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately \u003cstrong\u003emeasure\u003c\/strong\u003e the \u003cstrong\u003ecore temperature\u003c\/strong\u003e , insert the probe tip into the meat.\n\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eTip:\u003c\/strong\u003e To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the location and insert the thermometer lengthwise into the piece up to your finger.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Pork belly core temperature\u003c\/h3\u003e\n\n\u003cp\u003e\n The \u003cstrong\u003ecore temperature\u003c\/strong\u003e for each cut is a matter of taste. For \u003cb\u003epork belly,\u003c\/b\u003e we recommend an internal temperature of 70°C.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"500g","offer_id":41685410021450,"sku":"50183","price":7.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":41685410054218,"sku":"50181","price":15.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":41685410086986,"sku":"50182","price":30.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/schweinebauch.jpg?v=1752233649"},{"product_id":"prime-beef-cote-de-boeuf","title":"Prime Beef Cote de Boeuf","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e The Prime Cote de Boeuf\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003cstrong\u003eCote de Bouef\u003c\/strong\u003e is essentially a ribeye steak on the bone. The marbling of the \" \u003cstrong\u003ebeef chop\u003c\/strong\u003e \" creates an incredibly juicy, tender steak on the bone. It's perfect for pan-frying or grilling. \n\n\u003c\/div\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/cote-de-boeuf-zuschnitt.png\" alt=\"Cote de Boeuf cut\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e The Cote de Boeuf – The Cut\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003ca href=\"#5\"\u003e\u003cb\u003eCote de Boeuf\u003c\/b\u003e\u003c\/a\u003e , \u003cstrong\u003ebone-in rib-eye steak\u003c\/strong\u003e , or \u003cstrong\u003ebeef\u003c\/strong\u003e \u003cstrong\u003echop,\u003c\/strong\u003e is cut from the back of the cow. It is shipped on the bone. The back is a very lightly stressed muscle, which makes the meat quite \u003cstrong\u003etender\u003c\/strong\u003e . It is \u003cstrong\u003efine-grained\u003c\/strong\u003e and heavily \u003cstrong\u003emarbling\u003c\/strong\u003e with fat. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Prime-Beef_LOGO.svg\" alt=\"Prime Beef Logo\" style=\"max-width: 100%;\"\u003e\n\u003ch2\u003e BLACKFOREST PRIME BEEF® - our premium steaks\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nTo meet even the highest quality standards, we created our \"Black Forest Prime Beef,\" or simply \"Prime Beef.\" Under this quality seal, we age only select top-quality cuts. For this, we use exclusively the meat of so-called heifers, female animals that have not yet calved.\u003cbr\u003e\u003cbr\u003e\n This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls.\u003cbr\u003e\u003cbr\u003e\n The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.\u003cbr\u003e\u003cbr\u003e\n After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nWhen you buy Cote de Boeuf from us, you'll always receive meat from our own livestock and the livestock of our partners. All of these farms are located near our butcher shop, right in the Black Forest.\u003cbr\u003e\n The animals are raised exclusively with the farm’s own feed.\u003cbr\u003e\n Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.\u003cbr\u003e\u003cbr\u003e\n Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of Cote de Boeuf\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare Cote de Boeuf on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.\u003cbr\u003e\u003cbr\u003e\n Preparation: \n\u003col\u003e\n\n\u003cli\u003ePrepare 2 zones on the grill: 1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1\u003c\/li\u003e\n\n\u003cli\u003e Take the steak out of the fridge, season with salt, and place it in the hot zone for 2-3 minutes. Sear it on all sides until it develops a nice roasted flavor.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas\/electricity).\u003c\/li\u003e\n\n\u003cli\u003e Insert core temperature probe into the steak\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Measuring core temperature at Cote de Boeuf\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nTo ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately \u003cstrong\u003emeasure\u003c\/strong\u003e the \u003cstrong\u003ecore temperature\u003c\/strong\u003e , insert the probe tip into the meat. \u003cstrong\u003eTip:\u003c\/strong\u003e To accurately measure the core, place the probe lengthwise on the meat to determine the required penetration depth. Hold your finger in the spot and insert the thermometer lengthwise into the meat, up to your fingertip.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410119754,"sku":"5106","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/prime-beef-cote-de-boeuf.jpg?v=1752247177"},{"product_id":"rauchlyoner","title":"Smoked Lyoner","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Homemade smoked Lyoner\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n A hearty cooked salami made from beef and pork belly from our own rearing and slaughter. Heartily seasoned with a strong garlic note.\n\n\u003c\/div\u003e\n\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nAt our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham products for over 60 years. The recipes have been passed down from generation to generation. Our concept is unique in Germany. Through our own farm and selected partner farms, we produce all our sausage and ham products from our own livestock and butchery. No middlemen; everything comes locally, directly from the Black Forest.\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"bodytext\"\u003e\n\n We work according to the motto – if the animal is well, we are well.\u003cbr\u003e\n Furthermore, we pay close attention to sustainable production. Our transport routes are a maximum of 40 km long, and our refrigeration system is one of the most environmentally friendly in Germany. We have received numerous certificates and awards for environmental and sustainability.\u003cbr\u003e\u003cbr\u003e\n Quality you can taste.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410250826,"sku":"5806","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rauchlyoner_281_29.jpg?v=1752665124"},{"product_id":"geflugel-lyoner-portionswurst","title":"Poultry Lyoner portion sausage","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Poultry Lyoner portion sausage\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cp\u003e Our \u003cstrong\u003ePoultry Lyoner\u003c\/strong\u003e is made from the finest poultry meat and boasts a mild seasoning – perfect for anyone who wants to enjoy a light and aromatic sausage.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e \n\u003ch3\u003eHam and sausage according to old tradition\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cp\u003e At our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham products for over 60 years. Our recipes have been passed down through generations and give our products a unique flavor. Through our own farm and our collaboration with selected partner farms, we produce all our sausage and ham products from our own livestock and butchery – entirely without intermediaries and directly from the Black Forest.\u003c\/p\u003e\n\n\n\u003cp\u003e True to the motto “If the animal is well, we are well,” we attach great importance to quality and animal welfare.\u003c\/p\u003e\n\n\n\u003cp\u003e Sustainability is equally important to us: With short transport routes of up to 40 km and one of the most environmentally friendly refrigeration systems in Germany, we make an active contribution to protecting the environment. We have received multiple awards for our commitment and offer quality you can taste.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410349130,"sku":"5455","price":4.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/geflgel-lyoner-portionswurst.jpg?v=1752247174"},{"product_id":"hausmacher-bierwurst","title":"Homemade beer sausage","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Homemade beer sausage canned sausage\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eHomemade beer sausage\u003c\/strong\u003e is a boiled sausage made from beef and pork with a coarse meat filling. The name historically comes from the fact that beer pairs perfectly with it, even though there's no beer in the sausage.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cp\u003e In our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham products for over 60 years. The recipes have been passed down from generation to generation. Our concept is unique in Germany: Through our own farm and selected partner farms, we produce all our sausage and ham products from our own livestock. No middlemen—everything is regional, directly from the Black Forest.\u003c\/p\u003e\n\n\u003cp\u003e We work according to the motto – if the animal is well, we are well.\u003c\/p\u003e\n\n         \u003cp\u003eWe also pay attention to sustainable production: Our transport routes are a maximum of 40 km long, and our cooling system is one of the most environmentally friendly in Germany. We have already received numerous awards for environmental and sustainability issues.\u003c\/p\u003e\n\n\u003cp\u003e Quality you can taste.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410381898,"sku":"5954","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/hausmacher_bierwurst_dose.jpg?v=1752665123"},{"product_id":"hausmacher-leberwurst-dose","title":"Homemade liver sausage can ","description":"\u003cdiv\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Homemade liver sausage canned sausage\u003c\/h2\u003e\n\n \u003cstrong\u003eHomemade liver sausage\u003c\/strong\u003e is a cooked sausage made from freshly slaughtered pork and pork liver, served warm and refined with fresh onions and herbs: a true homemade classic.\u003cbr\u003e\n \u003cstrong\u003eWeight:\u003c\/strong\u003e at least 400g \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e \nIn our Black Forest butcher shop, we have been producing the finest sausage and ham products for over 60 years. The recipes have been passed down from generation to generation. Our concept is unique in Germany. Through our own farm and our collaboration with selected partner farms, we produce all our sausage and ham products from our own livestock and butchery – no middlemen involved, everything comes directly from the Black Forest.\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n We work according to the motto – if the animal is well, we are well.\u003cbr\u003e\n We also pay attention to sustainable production: Our transport routes are a maximum of 60 km long, and our cooling system is one of the most environmentally friendly in Germany. We have already received numerous awards for our commitment to the environment and sustainability.\u003cbr\u003e\u003cbr\u003e\n \u003cstrong\u003eQuality you can taste.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410414666,"sku":"5955","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/hausmacher_leberwurst_dose.jpg?v=1752665122"},{"product_id":"donlicate-fleischkase","title":"Donlicate meatloaf","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Donlicate meatloaf with cheddar and jalapeno: hearty enjoyment meets fiery spice\u003c\/h2\u003e\n\n\u003cp\u003e Try the new \u003cstrong\u003eDonlicate Fleischkäse with Cheddar and Jalapeno\u003c\/strong\u003e for home baking – another highlight we developed together with \u003cstrong\u003eDon Caruso BBQ\u003c\/strong\u003e and \u003cstrong\u003eBBQlicate\u003c\/strong\u003e . At Der Schwarzwälder, we worked closely with the BBQ experts to offer you the perfect combination of traditional Fleischkäse with a spicy kick.\u003c\/p\u003e\n\n     \u003cp\u003eOur \u003cstrong\u003eDonlicate meatloaf\u003c\/strong\u003e is handcrafted in our Black Forest butcher shop, as always. We use meat from our own farm and refine it with hearty cheddar and spicy jalapenos. This creates a unique flavor – creamy, savory, and just the right amount of heat. A true delight that delights with every bite.\u003c\/p\u003e\n\n\u003cp\u003e Whether baked or grilled, \u003cstrong\u003eDonlicate meatloaf\u003c\/strong\u003e is perfect for any occasion and makes any meal a highlight. Thanks to its combination of Black Forest tradition and modern flavors, it's perfect for anyone who wants something special on their plate.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e TIP\u003c\/h3\u003e\n\n\u003cp\u003e Use the raw meat from \u003cstrong\u003eDonlicate meatloaf\u003c\/strong\u003e creatively! For example, wrap it in puff pastry, seasoned with herbs, and bake it into crispy bites or savory strudels. A great idea for finger food or snacks.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of Donlicate meatloaf\u003c\/h2\u003e\n\n     \u003ch3\u003ePrepare meatloaf in the oven\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e1. Preheat oven:\u003c\/strong\u003e Preheat the oven to 140°C fan\/convection oven.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e2. Bake:\u003c\/strong\u003e Cook the meatloaf in the oven for about 50 minutes.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e3. Browning:\u003c\/strong\u003e For a crispy crust, increase the temperature to 200°C in the last 5-10 minutes.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e4. Check the core temperature:\u003c\/strong\u003e The ideal core temperature should be 65°C. It's best to use a kitchen thermometer for this.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Prepare meatloaf on the grill\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e1. Prepare the grill:\u003c\/strong\u003e Prepare the grill for indirect heat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e2. Grill:\u003c\/strong\u003e Grill the meatloaf at medium heat for about 50 minutes.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e3. Browning:\u003c\/strong\u003e Increase the temperature during the last 5-10 minutes to achieve a nice crust.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e4. Check core temperature:\u003c\/strong\u003e Here too, the core temperature should reach 65°C. \u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\" style=\"text-align: center;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/DonCaruso_Benutzerdefiniert.png\" alt=\"DonCaruso Logo\" style=\"max-width: 100%;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/BBQlicate_Benutzerdefiniert.png\" alt=\"BBQlicate Logo\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"1 kg","offer_id":43590983024714,"sku":"58511","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/donlicate-fleischkaese_packshot_001.jpg?v=1778828442"},{"product_id":"moesta-thermometer-no-1","title":"Moesta Thermometer No. 1","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n         \u003ch2\u003eMoesta Thermometer No.1 • BBQ grill thermometer\u003c\/h2\u003e\n\n\u003cp\u003e The No. 1 Thermometer is the ideal solution for determining the perfect doneness of steaks, roasts, pulled pork, and more. The extra-thin probe (only 2 mm) minimizes the escape of meat juices—perfect for juicy results.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eVersatile:\u003c\/strong\u003e The wide measuring range from -50°C to 300°C and the fast response time of only 4-7 seconds make the thermometer ideal for grilled and oven-baked dishes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eHandy and precise:\u003c\/strong\u003e The 11.2 cm long probe and adjustable angle allow for easy use. The digital display lets you see the temperature at a glance. Powered by AAA batteries (not included).\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eHygienic and durable:\u003c\/strong\u003e Clean with warm water and soap before and after each use. This ensures the meat thermometer's high quality is maintained for a long time.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n         \u003cp\u003e\u003cstrong\u003eConveniently packaged:\u003c\/strong\u003e The thermometer comes in high-quality packaging that provides optimal protection. The soft foam core ensures safe storage.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cp\u003e Check the desired core temperature in seconds – simply open it, insert the probe, and read the temperature on the LCD display. The energy-saving thermometer automatically shuts off when not in use.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eNote:\u003c\/strong\u003e Requires 1 x AA battery (not included).\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410512970,"sku":"5355","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/moesta_thermometer_no1.png?v=1752665121"},{"product_id":"dry-aged-schweinerucken","title":"Dry-aged pork loin","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"5\"\u003e Dry-aged pork loin from prime pork\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \n\u003ca href=\"#\"\u003e\u003cb\u003eDry-aged pork loin\u003c\/b\u003e\u003c\/a\u003e from \u003cstrong\u003eprime pork\u003c\/strong\u003e is ideal for preparing a succulent \u003cstrong\u003edry-aged pork loin roast\u003c\/strong\u003e . This \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the back of the herb-fed pig. Through our own \u003ca href=\"#3\"\u003e\u003cb\u003erearing\u003c\/b\u003e\u003c\/a\u003e and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"2\"\u003e\n\n\u003cimg src=\"https:\/\/www.der-schwarzwaelder.com\/out\/pictures\/ddmedia\/zuschnitt-Lachse.png\" alt=\"Cutting pork salmon\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2 id=\"2\"\u003e The properties of pork loin\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003cstrong\u003eloin of pork\u003c\/strong\u003e , or \u003cstrong\u003epork loin\u003c\/strong\u003e , lies on the right and left sides of the spine. The \u003cstrong\u003eloin\u003c\/strong\u003e has \u003cstrong\u003every little connective tissue\u003c\/strong\u003e and, apart from the layer of fat, is relatively \u003cstrong\u003elean\u003c\/strong\u003e . This cut is therefore ideal for quick frying and low-temperature cooking. Salmon is also very well-suited for a healthy diet, for example, for athletes. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"5\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Prime-Pork_LOGO_3cf513c9-779a-4c4d-94b4-adb700f544f7.svg?v=1729745928\" alt=\"Prime Pork Logo\" style=\"max-width: 100%;\"\u003e\u003c\/h2\u003e\n\n\u003ch2 id=\"5\"\u003e Black Forest Prime Pork – our premium pork steaks\u003c\/h2\u003e \n\u003cdiv class=\"bodytext\"\u003e\n\nTo meet even the highest quality standards, we created our \"Black Forest Prime Pork,\" or simply \"Prime Pork.\" Under this seal of quality, we age only select top-quality cuts of herb-cured pork.\u003cbr\u003e\u003cbr\u003e\n After slaughter, we dry-age the Black Forest Prime Pork on the bone for up to four weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nOur pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.\u003cbr\u003e\u003cbr\u003e\n Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.\u003cbr\u003e\u003cbr\u003e \nUnlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.\u003cbr\u003e\u003cbr\u003e\n While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.\u003cbr\u003e\u003cbr\u003e\n The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from partner farms.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"4\"\u003e Preparation of dry-aged pork loin\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare dry-aged pork loin on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nWhen preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.\u003cbr\u003e\u003cbr\u003e\n Preparation:\n\u003col\u003e\n\n\u003cli\u003e Prepare 2 zones on the grill: high heat in zone 1 and indirect heat in zone 2.\u003c\/li\u003e\n\n\u003cli\u003e Take the steak out of the fridge, add salt, and after 2-3 minutes place it in the hot zone and grill it on all sides.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the indirect zone and reduce the heat in the hot zone.\u003c\/li\u003e\n\n\u003cli\u003e\n\n Insert \u003ca href=\"#4\"\u003e\u003cb\u003ethe core temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e , remove it from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003ch3\u003e Dry-aged loin in the pan – in 5 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nBasically, the technique differs little from grill to pan. It's important to use a heavy, solid pan.\u003cbr\u003e\u003cbr\u003e\n Preparation:\n\u003col\u003e\n\n\u003cli\u003e Place the pan on the stove and preheat without oil for 2-4 minutes at maximum heat. Preheat the oven to approx. 120 °C.\u003c\/li\u003e\n\n\u003cli\u003e Remove the steak from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.\u003c\/li\u003e\n\n\u003cli\u003e Then place the steak in the oven and insert the \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003einternal temperature\u003c\/b\u003e\u003c\/a\u003e , remove it from the oven and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates. \u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"4\"\u003e Measuring core temperature on the pork loin\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nTo cook the meat to perfection, we recommend using a digital probe thermometer. To accurately \u003cstrong\u003emeasure\u003c\/strong\u003e the \u003cstrong\u003ecore temperature\u003c\/strong\u003e , insert the probe tip into the center of the meat.\u003cbr\u003e\n \u003cstrong\u003eTip:\u003c\/strong\u003e Place the probe lengthwise on the piece to measure the penetration depth and insert it lengthwise into the piece up to your finger.\n\n\u003c\/div\u003e\n\n\n\u003ch3\u003e Dry Aged Pork Chop Core Temperature\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Essentially, \u003cstrong\u003ecore temperature\u003c\/strong\u003e is a matter of taste. Here's a core temperature list with our recommendation for \u003cstrong\u003edry-aged backs\u003c\/strong\u003e :\u003cbr\u003e\u003cbr\u003e\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n \u003cstrong\u003eSlight discoloration of the meat, but still very reddish\u003c\/strong\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Der Schwarzwälder","offers":[{"title":"400g","offer_id":41685410545738,"sku":"50331","price":10.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/dry-aged-schweinercken.jpg?v=1752247167"},{"product_id":"baby-back-ribs","title":"Baby Back Ribs","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Baby back ribs from herb pork\u003c\/h2\u003e\n\n\u003cp\u003e These \u003cstrong\u003ebaby back ribs\u003c\/strong\u003e from \u003cstrong\u003eherb-cured pork\u003c\/strong\u003e are ideal for smoking. Using the American BBQ technique of smoking, the meat is cooked in smoke for hours at low temperatures ( \u003cstrong\u003elow and slow\u003c\/strong\u003e ). This makes the meat as tender as butter, almost falling \u003cstrong\u003eoff the\u003c\/strong\u003e bone. Unlike the St. Louis Cut baby back ribs, these baby back ribs are less meaty but also much finer in texture.\u003c\/p\u003e\n\n\u003cp\u003e The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the back area of ​​the herb pig.\u003c\/p\u003e\n\n\u003cp\u003e Through our own \u003ca href=\"#3\"\u003e\u003cb\u003erearing\u003c\/b\u003e\u003c\/a\u003e and slaughtering, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Baby Back Ribs - Meat Consultation \u003c\/h2\u003e\n\n\u003cdiv class=\"video-container\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/Gib2OJErFqo\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"2\"\u003e\n\n\u003cimg src=\"https:\/\/www.der-schwarzwaelder.com\/out\/pictures\/ddmedia\/zuschnitt-baby-back-ribs.png\" style=\"max-width: 100%;\" alt=\"Cutting baby back ribs\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e The characteristics of baby back ribs\u003c\/h2\u003e\n\n     \u003cp\u003e\u003cstrong\u003eBaby back ribs\u003c\/strong\u003e , also known \u003cstrong\u003eas loin ribs\u003c\/strong\u003e , are found in the back area, which is why they are also called \u003cstrong\u003epork chop ribs\u003c\/strong\u003e . This cut is not as meaty and has only a small amount of fat. Each piece weighs approximately 600-800g.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cp\u003e Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.\u003c\/p\u003e\n\n     \u003cp\u003eEvery three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.\u003c\/p\u003e\n\n\u003cp\u003e Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.\u003c\/p\u003e\n\n\u003cp\u003e While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.\u003c\/p\u003e\n\n     \u003cp\u003eThe end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Cherry Ribs from \u003ca href=\"https:\/\/www.youtube.com\/watch?v=BOg3hAhGJsk\" target=\"_blank\"\u003eBBQ from Rheinhessen\u003c\/a\u003e \n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"video-container\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/BOg3hAhGJsk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of baby back ribs\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare baby back ribs on the grill\/smoker – in 7 steps\u003c\/h3\u003e\n\n\u003cp\u003e When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.\u003c\/p\u003e\n\n\u003cp\u003e Preparation:\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Remove the silver skin from the \u003cstrong\u003ebaby back ribs\u003c\/strong\u003e and season them with a BBQ rub of your choice, preferably the day before.\u003c\/li\u003e\n\n\u003cli\u003e Prepare an indirect zone on the grill, ideally around 110°C.\u003c\/li\u003e\n\n         \u003cli\u003eAdd smoking chips to the embers. For a gas grill, wrap the chips in aluminum foil, pierce them several times, and place them over the burner.\u003c\/li\u003e\n\n\u003cli\u003e Smoke the \u003cstrong\u003ebaby back ribs\u003c\/strong\u003e indirectly for about 3 hours.\u003c\/li\u003e\n\n\u003cli\u003e Then wrap the \u003cstrong\u003ebaby back ribs\u003c\/strong\u003e tightly in baking paper and aluminum foil, add a splash of apple juice, and cook indirectly on the grill without smoke for another 2 hours.\u003c\/li\u003e\n\n\u003cli\u003e Unwrap the baby back ribs, spread a thin layer of fruity-sweet BBQ sauce on them and let the glaze dry at about 140°C.\u003c\/li\u003e\n\n\u003cli\u003e Cut the ribs into pieces parallel to the bones and serve.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to prepare baby back ribs in the oven – in 7 steps\u003c\/h3\u003e\n\n     \u003cp\u003eBasically, the technique differs very little from grill to oven. However, smoke is an important flavor component in \u003cstrong\u003ebaby back ribs\u003c\/strong\u003e . You can try to imitate it with \u003cstrong\u003eliquid smoke\u003c\/strong\u003e or \u003cstrong\u003esmoked salt\u003c\/strong\u003e , but the taste will still be different.\u003c\/p\u003e\n\n\u003cp\u003e Preparation:\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Remove the silver skin from the \u003cstrong\u003ebaby back ribs\u003c\/strong\u003e and season them with a BBQ rub of your choice, preferably the day before.\u003c\/li\u003e\n\n\u003cli\u003e Preheat the oven to approximately 110 °C.\u003c\/li\u003e\n\n\u003cli\u003e Wrap the \u003cstrong\u003ebaby back ribs\u003c\/strong\u003e tightly in baking paper and add a splash of apple juice.\u003c\/li\u003e\n\n\u003cli\u003e Seal the whole thing tightly with aluminum foil and place it in the oven for about 4-5 hours.\u003c\/li\u003e\n\n\u003cli\u003e After about 4 hours, check regularly to see if the \u003cstrong\u003ebaby back ribs\u003c\/strong\u003e are tender. This is best done with the so-called \"twist test\": twist the protruding bone; if it moves easily, the ribs are tender.\u003c\/li\u003e \n\u003cli\u003eUnwrap the baby back ribs, spread a thin layer of fruity-sweet BBQ sauce on them and let the glaze dry at about 140°C.\u003c\/li\u003e\n\n\u003cli\u003e Cut the ribs into pieces parallel to the bones and serve.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3 id=\"5\"\u003e Baby Back Ribs Core Temperature\u003c\/h3\u003e\n\n\u003cp\u003e Measuring the core temperature of \u003cstrong\u003ebaby back ribs\u003c\/strong\u003e doesn't make sense. The goal is to overcook them, breaking down the connective tissue and tenderizing the meat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"600g","offer_id":41685410611274,"sku":"50241","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"800g","offer_id":42328111710282,"sku":"50242","price":15.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/baby-back-ribs_282_29.jpg?v=1752247165"},{"product_id":"rostbratwurst","title":"grilled sausage","description":"\u003cdiv\u003e\n\n\u003ch2\u003e Spicy grilled sausages from herb pork.\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n \u003cdiv class=\"bodytext\"\u003eIn our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham products for over 60 years. The recipes have been passed down from generation to generation. Our concept is unique in Germany. Through our own farm and selected partner farms, we produce all our sausage and ham products from our own livestock and butchery. No middlemen; everything comes locally, directly from the Black Forest.\u003c\/div\u003e\n\n\u003cdiv class=\"bodytext\"\u003e We work according to the motto – if the animal is well, we are well.\u003cbr\u003e Furthermore, we pay close attention to sustainable production. Our transport routes are a maximum of 60 km long, and our refrigeration system is one of the most environmentally friendly in Germany. We have received numerous certificates and awards for environmental and sustainability.\u003cbr\u003e\u003cbr\u003e Quality you can taste.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410709578,"sku":"0542","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rostbratwurst.jpg?v=1752247164"},{"product_id":"kalbsrucken-am-stuck","title":"Whole piece of veal loin","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Whole piece of veal loin\u003c\/h2\u003e\n\n\u003cp\u003e\n Black Forest \u003cstrong\u003eveal loin\u003c\/strong\u003e is ideal for quick roasting or low-temperature cooking. The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the back of the calf. By \u003ca href=\"#3\"\u003e\u003cb\u003erearing\u003c\/b\u003e\u003c\/a\u003e and slaughtering the animals ourselves, we guarantee species-appropriate animal husbandry and the highest quality meat. \n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/roastbeef-rumpsteak_1_94f22da8-df1c-45b3-b7df-0d2ffbd49be4.png\" alt=\"veal loin\" style=\"max-width: 100%;\"\u003e\n\u003ch2 id=\"2\"\u003e The characteristics of the veal loin\u003c\/h2\u003e\n\n\u003cp\u003e\n The \u003cstrong\u003eveal loin\u003c\/strong\u003e runs along both sides of the spine. It has \u003cstrong\u003elittle connective tissue\u003c\/strong\u003e and, except for a light layer of fat, is \u003cstrong\u003elean\u003c\/strong\u003e . This makes it ideal for a healthy diet and particularly suitable for athletes.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our calves\u003c\/h2\u003e\n\n\u003cp\u003e \nWhen you buy veal loin steaks from us, you'll always receive meat from our own herd or from our partners. All of them are based in the Black Forest. The animals are raised exclusively on our own farm's feed.\u003cbr\u003e\n Our philosophy is: If the animal is well, the people are well. Through short transport routes of no more than 60 km and stress-free slaughter directly in our butcher shop, we guarantee the highest quality while also protecting the environment.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to prepare a whole loin of veal on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003cp\u003e\n Important: The grill should have a lid, regardless of whether it is operated with coal, gas or electricity.\u003cbr\u003e\u003cbr\u003e\n Preparation:\n\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Prepare the 2-zone grill:\u003cbr\u003e\n 1. Zone: As high heat as possible\u003cbr\u003e\n 2nd Zone: Only indirect heat from Zone 1\n\n\u003c\/li\u003e\n\n                 \u003cli\u003eRemove the meat from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Sear on all sides until a roasted aroma develops.\u003c\/li\u003e\n\n\u003cli\u003e Place the piece in the indirect zone and reduce the heat of the hot zone as much as possible.\u003c\/li\u003e\n\n\u003cli\u003e Insert a \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e into the meat.\u003c\/li\u003e\n\n\u003cli\u003e When the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e is reached, remove the meat from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the meat across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to prepare a whole loin of veal in the oven – in 5 steps\u003c\/h3\u003e\n\n\u003cp\u003e\n This method differs only slightly from grilling. Use a heavy, solid pan for optimal results.\u003cbr\u003e\u003cbr\u003e\n Preparation:\n\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Preheat the pan without oil for 2-4 minutes at maximum heat and the oven to approx. 120 °C.\u003c\/li\u003e\n\n                 \u003cli\u003eRemove the meat from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the meat on all sides.\u003c\/li\u003e\n\n\u003cli\u003e Place the meat in the oven and insert the \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e .\u003c\/li\u003e\n\n\u003cli\u003e When the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e is reached, remove the meat from the oven and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Slice lengthwise along the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"4\"\u003e Measuring core temperature on the veal loin\u003c\/h2\u003e\n\n\u003cp\u003e\n A digital probe thermometer helps you cook meat perfectly. Insert the probe into the center of the meat.\u003cbr\u003e\n \u003cstrong\u003eTip:\u003c\/strong\u003e Measure the required depth by placing the probe against the meat and marking the spot.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3 id=\"5\"\u003e Veal loin core temperature\u003c\/h3\u003e\n\n         \u003cp\u003eThe optimal \u003cstrong\u003ecore temperature\u003c\/strong\u003e is a matter of taste. Here's a table for guidance; our recommendation for veal loin is highlighted in bold.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003ctable\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eSlight discoloration, but still strongly reddish\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Clearly visible color change, but still a shade of red\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well Done \/ Through\u003c\/td\u003e\n\n                     \u003ctd\u003eAlmost completely recolored\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/table\u003e\n\n \u003cstrong\u003e*Our core temperature recommendation for veal loin: 56 °C\u003c\/strong\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410742346,"sku":"5152","price":45.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/kalbsrcken.jpg?v=1752247163"},{"product_id":"kleine-truffelzwerge","title":"Little truffle dwarves","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Small truffle dwarfs, mini salamis\u003c\/h2\u003e\n\n\u003cp\u003e\n Aromatic truffle mini salamis made from fine Black Forest beef and herb-cured pork. A delight for truffle lovers and ideal as a savory snack.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n\u003cp\u003e \nAt our Black Forest butcher shop in Glottertal, we have been producing high-quality sausage and ham products for over 60 years. The recipes are passed down from generation to generation, and our concept is unique in Germany. With our own farm and selected partner farms, we guarantee sausage and ham products from our own livestock, locally sourced, and directly from the Black Forest – without any middlemen.\n\u003c\/p\u003e\n\n\u003cp\u003e\n True to the motto \"If the animal is well, we are well,\" we focus on sustainable production: Our transport routes are limited to a maximum of 60 km, and our refrigeration system is one of the most environmentally friendly in Germany. We have already received numerous awards for our commitment to environmental protection and sustainability.\n\u003cbr\u003e\u003cbr\u003e\n Quality you can taste.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410775114,"sku":"0694","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/mini-wildsalam.jpg?v=1752665120"},{"product_id":"hirschgulasch-ds","title":"Venison goulash can","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Venison goulash – delicate delight from local hunting\u003c\/h2\u003e\n\n\u003cp\u003e \nOur \u003cstrong\u003eVenison Goulash\u003c\/strong\u003e offers a special taste experience, bringing the flavors of the Black Forest to every bite. This exquisite venison goulash is made exclusively from tender cubes of the \u003cstrong\u003eshoulder\u003c\/strong\u003e , \u003cstrong\u003erump\u003c\/strong\u003e , and \u003cstrong\u003eneck\u003c\/strong\u003e of local red deer. Carefully sourced from the region and exclusively from \u003cstrong\u003esustainable hunting\u003c\/strong\u003e , this venison goulash guarantees the highest quality and freshness.\n\u003c\/p\u003e\n\n\u003cp\u003e\n To develop the full flavor of the game, the venison goulash is \u003cstrong\u003emarinated in aromatic red wine\u003c\/strong\u003e and then gently cooked. The result is a juicy, tender goulash with a mild gamey flavor and the taste of traditional Black Forest craftsmanship. Our venison goulash is the ideal choice for festive occasions or a special everyday treat.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n         \u003ch3\u003eHigh-quality venison goulash from the Black Forest\u003c\/h3\u003e\n\n\u003cp\u003e\n In our \u003cstrong\u003eBlack Forest butcher shop,\u003c\/strong\u003e every piece of game meat is processed with the utmost care. The red deer come from sustainable hunts in the \u003cstrong\u003eFreiburg Forest\u003c\/strong\u003e and the surrounding woodlands, guaranteeing our customers regionality and an authentic taste. With a love of tradition and the highest quality standards, our venison goulash is a product ideal for \u003cstrong\u003ebraising\u003c\/strong\u003e and \u003cstrong\u003eslow cooking\u003c\/strong\u003e to perfectly showcase the flavors.\n\u003c\/p\u003e\n\n\u003cp\u003e\n Whether served with \u003cstrong\u003ered cabbage\u003c\/strong\u003e and \u003cstrong\u003espaetzle\u003c\/strong\u003e or combined with a creamy \u003cstrong\u003ecranberry sauce\u003c\/strong\u003e , our venison goulash is versatile and creative in the kitchen. Ideal for festive dishes and gourmets who appreciate the intense yet delicate flavor of game.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n         \u003ch3\u003eWhy our venison goulash?\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Tender goulash from the shoulder, leg and neck of local red deer\u003c\/li\u003e\n\n\u003cli\u003e Gently marinated in red wine and aromatically cooked\u003c\/li\u003e\n\n\u003cli\u003e Origin: Sustainable hunting from the Black Forest\u003c\/li\u003e\n\n\u003cli\u003e Perfect for festive occasions or as a special treat in everyday life\u003c\/li\u003e\n\n\u003cli\u003e Weight: At least 400 g, sufficient for a luxurious game dish\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410807882,"sku":"5985","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/hirschgulasch_281_29.jpg?v=1752665120"},{"product_id":"ochsenbackchen","title":"Ox cheeks","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Ox cheeks from the Black Forest\u003c\/h2\u003e\n\n\u003cp\u003e \n\u003cstrong\u003eOx cheeks\u003c\/strong\u003e were out of fashion for a long time, but in recent years they've enjoyed a well-deserved comeback. Their fine marbling and heavy use make them \u003cstrong\u003ehighly aromatic\u003c\/strong\u003e . The cheeks are rich in collagen, but \u003cstrong\u003ewhen braised\u003c\/strong\u003e properly, they become \u003cstrong\u003etender as butter\u003c\/strong\u003e . We pre-trimmed the ox cheeks, although occasional light finishing may be necessary. \n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/ochsenbacken.png\" alt=\"Ox cheek cutting\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e About the Cut\u003c\/h2\u003e\n\n\u003cp\u003e\n The \u003cstrong\u003eox cheeks\u003c\/strong\u003e , also known as \u003cstrong\u003ebeef cheeks\u003c\/strong\u003e , are removed from the bone above the lower jaw. They are highly utilized muscles, making them ideal for braising. The coarse grain and proper braising result in this \u003cstrong\u003ebraised cut that\u003c\/strong\u003e is particularly juicy and tender.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cp\u003e \nAll beef you buy from us comes exclusively from our own livestock and those of our partners. All farms are located within the vicinity of our butcher shop, with transport distances of no more than 60 km. The animals are raised exclusively on \u003cstrong\u003eour own farm feed\u003c\/strong\u003e .\n\u003c\/p\u003e\n\n\u003cp\u003e\n Our \u003cstrong\u003eshort transport routes\u003c\/strong\u003e protect both the livestock and the environment. We transport the animals a maximum of 60 km from the farm to our butcher shop, and a gentle, stress-free slaughter process right on our premises is essential for the \u003cstrong\u003equality\u003c\/strong\u003e of the meat.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Our ox cheek recipe\u003c\/h2\u003e\n\n\u003cp\u003e\n When prepared correctly, beef cheeks are a true delight. Time is of the essence to make them buttery tender. Our recipe serves 4 people.\n\u003c\/p\u003e\n\n         \u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 1 kg ox cheeks, 1 bottle of red wine (dry), 0.5 l port wine, 200 g celery, 50 g leek, 50 g carrots, 1 large onion, 2 tbsp tomato paste, 1 ½ beef broth (lightly salted), 3 tbsp balsamic vinegar\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Peel and dice the celery, onion, and carrots. Slice the leek into thin rings.\u003c\/li\u003e\n\n\u003cli\u003e Heat oil in a large roasting pan and sear the cheeks on all sides. Add the vegetables and roast them as well. Once the vegetables have browned, add 1 tablespoon of tomato paste and roast briefly.\u003c\/li\u003e\n\n\u003cli\u003e Deglaze with about 1\/3 of the red and port wine and reduce. Repeat this process 2-3 times.\u003c\/li\u003e\n\n\u003cli\u003e Add the stock until the cheeks are almost covered. Bring to a boil and simmer over low heat for about 3.5 hours. Add more stock as needed and check periodically to see if the cheeks are tender.\u003c\/li\u003e\n\n\u003cli\u003e Once the cheeks are ready, remove them and keep them warm in the oven.\u003c\/li\u003e \n\u003cli\u003eStrain the stock through a sieve and reduce to about one-third. Add the vegetables again and puree.\u003c\/li\u003e\n\n\u003cli\u003e Strain the sauce through a fine sieve again. In an empty saucepan, roast 1 tablespoon of tomato paste, deglaze with balsamic vinegar, and top up with the stock. Thicken the sauce if necessary.\u003c\/li\u003e\n\n\u003cli\u003e Serve the cheeks with the sauce. Side dishes such as mashed potatoes, potato gratin, dumplings, or noodles go perfectly with them.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685410840650,"sku":"5061","price":18.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/ochsenbaeckchen.jpg?v=1752247159"},{"product_id":"prime-beef-entrecote-rib-eye-steak","title":"Prime beef entrecote \/ rib eye steak","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e The Rib Eye \/ Entrecote Steak\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n It's not without reason that it's one of the most popular steaks in the world. The fine marbling makes it incredibly flavorful and juicy. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/prime-rib-eye.png\" alt=\"Prime Rib Eye\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n\u003ch2\u003e The cut of the Rib Eye \/ Entrecote steak\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe \u003ca href=\"#5\"\u003e\u003cb\u003eprime rib eye \/ entrecote\u003c\/b\u003e\u003c\/a\u003e is cut from the front of the beef's back. The back is a very lightly stressed muscle, which makes the meat quite \u003cstrong\u003etender\u003c\/strong\u003e . It is \u003cstrong\u003efine-grained\u003c\/strong\u003e and \u003cstrong\u003emarbled\u003c\/strong\u003e with fat, featuring a distinctive fat eye. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Prime-Beef_LOGO.svg\" alt=\"Prime Beef Logo\" style=\"max-width: 100%;\"\u003e\n\u003ch2\u003e Black Forest Prime Beef – our premium steaks\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n To meet even the highest quality standards, we created our \"Black Forest Prime Beef,\" or simply \"Prime Beef.\" Under this quality seal, we age only select top-quality cuts. For this, we use exclusively the meat of so-called heifers, female animals that have not yet calved.\u003cbr\u003e\u003cbr\u003e\n This meat has a higher fat content and weaker muscle tone, which makes it finer-grained and juicier than the often used meat from young bulls.\u003cbr\u003e\u003cbr\u003e \nThe heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.\u003cbr\u003e\u003cbr\u003e\n After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n When you buy rib-eye steaks from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest.\u003cbr\u003e\n The animals are raised exclusively with the farm’s own feed.\u003cbr\u003e\n Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.\u003cbr\u003e\u003cbr\u003e \nOur short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of entrecote\u003c\/h2\u003e\n\n\u003ch3\u003e Preparing entrecote on the grill – In 6 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.\u003cbr\u003e\u003cbr\u003e\n Preparation:\n\u003col\u003e\n\n\u003cli\u003e Prepare 2 zones on the grill: 1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1\u003c\/li\u003e\n\n\u003cli\u003e Remove the steak from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Grill it on all sides until it develops a nice roasted flavor.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas\/electricity).\u003c\/li\u003e \n\u003cli\u003eInsert the core temperature probe into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Measuring the core temperature of the entrecote\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately \u003cstrong\u003emeasure\u003c\/strong\u003e the \u003cstrong\u003ecore temperature\u003c\/strong\u003e , insert the probe tip into the meat.\u003cbr\u003e\n \u003cstrong\u003eTip:\u003c\/strong\u003e To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"300g","offer_id":41685410906186,"sku":"51021","price":20.99,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":41685410938954,"sku":"51022","price":34.99,"currency_code":"EUR","in_stock":true},{"title":"700g","offer_id":41685410971722,"sku":"51023","price":48.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":41685411004490,"sku":"51024","price":69.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/entrecote.jpg?v=1752233629"},{"product_id":"prime-beef-brisket","title":"Prime Beef Brisket","description":"\u003cdiv class=\"box\"\u003e\n\n     \u003ch2\u003eThe Brisket – A classic BBQ cut\u003c\/h2\u003e\n\n\u003cp\u003e\n \u003cstrong\u003eBrisket\u003c\/strong\u003e is the pinnacle of American BBQ. Only smoked \" \u003cstrong\u003elow \u0026amp; slow\u003c\/strong\u003e \" for many hours does it become tender and highly flavorful. To achieve the best possible results, we use only select cuts for our \u003cstrong\u003eprime beef brisket\u003c\/strong\u003e . In the \" \u003cstrong\u003efull packer\u003c\/strong\u003e \" cut, the breast has more fat and may need to be trimmed. \n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/brisket-zuschnitt.png\" alt=\"Brisket cut\" style=\"max-width: 100%;\"\u003e\u003c\/h2\u003e\n\n\n\u003ch2\u003e Properties of the brisket\u003c\/h2\u003e\n\n\u003cp\u003e\n The \u003cstrong\u003ebeef brisket\u003c\/strong\u003e , or \u003cstrong\u003ebrisket\u003c\/strong\u003e , lies below the cross rib and consists of three parts: the \u003cstrong\u003ebrisket point\u003c\/strong\u003e , the \u003cstrong\u003ebrisket core\u003c\/strong\u003e , and the \u003cstrong\u003eafterbrisket\u003c\/strong\u003e . Our brisket is cut from the brisket core and features a prominent layer of fat, the \" \u003cstrong\u003efat cap\u003c\/strong\u003e ,\" between the lean \u003cstrong\u003eflat\u003c\/strong\u003e and the marbled \u003cstrong\u003epoint\u003c\/strong\u003e . \n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Prime-Beef_LOGO.svg\" alt=\"Prime Beef Logo\" style=\"max-width: 100%;\"\u003e\u003c\/h2\u003e\n\n\n     \u003ch2\u003eBlack Forest Prime Beef – Our premium beef\u003c\/h2\u003e\n\n\u003cp\u003e\n To meet even the highest quality standards, we developed our \"Black Forest Prime Beef.\" Under this seal, we age selected top-quality heifers, which offer particularly juicy meat thanks to their high fat content and fine fibers. Our heifers, crosses between Hinterwälder and Angus cattle, are fed exclusively on meadow forage and grain and are dry-aged for up to eight weeks after slaughter in our in-house salt chamber.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cp\u003e\n Our beef comes exclusively from our own herd and from regional partners within a maximum of 60 km. With our own feed and short transport routes, we ensure animal-friendly husbandry and stress-free slaughter for high-quality meat.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of Beef Brisket\u003c\/h2\u003e\n\n\u003ch3\u003e Brisket on the Grill\/Smoker – In 7 Steps\u003c\/h3\u003e\n\n\u003col\u003e\n\n         \u003cli\u003eIt is best to season the \u003cstrong\u003ebrisket\u003c\/strong\u003e with a BBQ rub of your choice the day before.\u003c\/li\u003e\n\n\u003cli\u003e Prepare an indirect zone on the grill, ideally around 110°C.\u003c\/li\u003e\n\n\u003cli\u003e Add smoking chips to the embers. For a gas grill, wrap the chips in aluminum foil, pierce them several times, and place them over the burner.\u003c\/li\u003e\n\n\u003cli\u003e Insert a core temperature probe into the \u003cstrong\u003ebrisket\u003c\/strong\u003e and smoke indirectly until it reaches approximately 70°C.\u003c\/li\u003e\n\n\u003cli\u003e Wrap the \u003cstrong\u003ebrisket\u003c\/strong\u003e tightly in parchment paper and aluminum foil and add a splash of apple juice. Continue cooking until it reaches an internal temperature of approximately 88-92°C.\u003c\/li\u003e\n\n\u003cli\u003e Pierce the \u003cstrong\u003ebrisket\u003c\/strong\u003e with a fork and twist to test if the meat is tender.\u003c\/li\u003e\n\n\u003cli\u003e Let the \u003cstrong\u003ebrisket\u003c\/strong\u003e rest in the oven at approximately 50°C for 30 minutes before serving. Slice thinly against the grain and serve.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to cook brisket in the oven – in 7 steps\u003c\/h3\u003e\n\n     \u003cp\u003eWithout smoke, the taste remains different; liquid smoke or smoked salt are alternatives.\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e It is best to season the \u003cstrong\u003ebrisket\u003c\/strong\u003e with a BBQ rub of your choice the day before.\u003c\/li\u003e\n\n\u003cli\u003e Insert a core temperature probe into the \u003cstrong\u003ebrisket\u003c\/strong\u003e and place it in the oven at approximately 110 °C.\u003c\/li\u003e\n\n\u003cli\u003e When the internal temperature reaches approximately 70°C, tightly wrap the brisket in parchment paper and aluminum foil and add a splash of apple juice. Cook until it reaches 88-92°C.\u003c\/li\u003e\n\n\u003cli\u003e Pierce the \u003cstrong\u003ebrisket\u003c\/strong\u003e with a fork and twist to test if the meat is tender.\u003c\/li\u003e\n\n\u003cli\u003e Let the \u003cstrong\u003ebrisket\u003c\/strong\u003e rest for 30 minutes at approximately 50°C before serving. Slice thinly against the grain and serve.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Brisket core temperature\u003c\/h2\u003e\n\n\u003cp\u003e\n The internal temperature measurement of \u003cstrong\u003ebrisket\u003c\/strong\u003e serves as a guideline. The goal is to break down the connective tissue and tenderize the meat. The brisket should be between 88°C and 92°C.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"2000g","offer_id":41685411201098,"sku":"50721","price":43.99,"currency_code":"EUR","in_stock":true},{"title":"3000g","offer_id":42287498100810,"sku":"50722","price":65.99,"currency_code":"EUR","in_stock":true},{"title":"4500g (Full Packer)","offer_id":43649676279882,"sku":"50724","price":94.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/brisket.jpg?v=1752247158"},{"product_id":"rinderbrust","title":"Beef brisket","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Beef brisket – a classic soup meat\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n A cut of meat that is indispensable in German cuisine – \u003cstrong\u003ebeef brisket\u003c\/strong\u003e . It is \u003cstrong\u003erich in connective tissue\u003c\/strong\u003e , \u003cstrong\u003esaturated with fat\u003c\/strong\u003e , and has a \u003cstrong\u003estrong, meaty flavor\u003c\/strong\u003e .  \nWe offer exclusively \u003cstrong\u003eboneless\u003c\/strong\u003e beef brisket from Black Forest pasture-fed cattle. Traditionally, it is used to make meat broth. The brisket is then sliced ​​and served with a horseradish sauce. The beef brisket offered here is only suitable for brisket to a limited extent. For brisket, please use our prime beef brisket, which uses only specially selected cuts. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rinder-brust.png\" style=\"max-width: 100%;\"\u003e\u003cbr\u003e\n\n\u003ch2\u003e Properties of beef brisket\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003cstrong\u003ebeef brisket\u003c\/strong\u003e lies below the cross rib and consists of three parts: the \u003cstrong\u003ebrisket point\u003c\/strong\u003e , the \u003cstrong\u003ebrisket core\u003c\/strong\u003e , and the \u003cstrong\u003eafterbreast\u003c\/strong\u003e . The \u003cstrong\u003eafterbreast\u003c\/strong\u003e is the flattest and widest part; the \u003cstrong\u003ebrisket point\u003c\/strong\u003e is also narrow but meaty, and the \u003cstrong\u003eafterbreast\u003c\/strong\u003e is more marbled and covered with a thick layer of fat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nWithout exception, all the beef you buy from us comes from \u003cstrong\u003eour own herd\u003c\/strong\u003e and the herds of our partners. All farms are located near our butcher shop in \u003cstrong\u003ethe Black Forest\u003c\/strong\u003e .\n The animals are raised exclusively with \u003cstrong\u003ethe farm’s own feed\u003c\/strong\u003e .\n Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of \u003cstrong\u003eoutstanding quality\u003c\/strong\u003e .\n Our \u003cstrong\u003eshort transport routes\u003c\/strong\u003e protect both the livestock and the environment. We transport the animals \u003cstrong\u003eno more than 50 km\u003c\/strong\u003e from the farm to our butcher shop. A \u003cstrong\u003egentle\u003c\/strong\u003e and \u003cstrong\u003estress-free slaughter process\u003c\/strong\u003e directly on our premises is an important component for the \u003cstrong\u003equality\u003c\/strong\u003e of the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Beef brisket in horseradish sauce\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nA classic German dish that shouldn't be underestimated. Aromatic, spicy, and versatile, even with asparagus. You should start this recipe the day before dinner, as the breast needs to cool. It serves approximately 4-5 people.\u003cbr\u003e\u003cbr\u003e\n \u003cstrong\u003eIngredients:\u003c\/strong\u003e 1 kg beef brisket, 1 large onion, 1 bunch of soup vegetables, 1 stalk of lovage (fresh), 40 g butter, 40 g flour, 2-3 tbsp freshly grated horseradish, salt, pepper\n\u003col\u003e\n\n\u003cli\u003e Peel, halve, and slice the onion; roughly chop the soup vegetables.\u003c\/li\u003e\n\n\u003cli\u003e Fry the onions in a large pot (the breast will go in later) until golden brown.\u003c\/li\u003e\n\n             \u003cli\u003eAdd the beef brisket to the pot (cut into 2-3 pieces if necessary), cover with water, and bring to a boil for 5 minutes. Then reduce the heat, skim off any foam, and add salt. Add the roasted onion, crushed lovage, and the soup vegetables. Simmer for about 2 hours, then strain the broth and return the meat to the broth. Let the brisket cool in the broth to keep the meat moist.\u003c\/li\u003e\n\n\u003cli\u003e The next day, slice the meat and gently warm it in a little broth. Meanwhile, make a light roux from butter and flour, add about 500 ml of broth, and season with salt and pepper.\u003c\/li\u003e\n\n\u003cli\u003e Towards the end, gently stir in the horseradish without bringing the sauce back to a boil. Serve with the breast slices. We recommend bouillon potatoes or boiled potatoes and buttered vegetables as a side dish.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"500g","offer_id":41685413560394,"sku":"50601","price":9.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rinderbrust.jpg?v=1752247155"},{"product_id":"hausmacher-leberwurst","title":"Homemade liver sausage","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Homemade liver sausage\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n\u003cp\u003e Our \u003cstrong\u003ehomemade liver sausage\u003c\/strong\u003e is made from the finest meat and liver from our herb-fed pigs and is richly seasoned. A true delight for lovers of traditional homemade sausage.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n         \u003cp\u003eAt our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham products for over 60 years. The recipes have been passed down from generation to generation. Our concept is unique in Germany: Through our own farm and selected partner farms, we produce all our sausage and ham products from our own livestock and butchery. No middlemen—everything regional, directly from the Black Forest.\u003c\/p\u003e\n\n\u003cp\u003e We work according to the motto – if the animal is well, we are well.\u003c\/p\u003e\n\n\u003cp\u003e We also focus on sustainable production: Our transport routes are limited to a maximum of 40 km, and our cooling system is one of the most environmentally friendly in Germany. We have already received numerous awards for environmental and sustainability efforts.\u003c\/p\u003e\n\n\u003cp\u003e Quality you can taste.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685413888074,"sku":"5459","price":5.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/hausmacher-leberwurst_281_29.jpg?v=1752247153"},{"product_id":"prime-beef-t-bone-steak","title":"Prime Beef T-Bone Steak","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Black Forest Prime Beef T-Bone Steak\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe \u003cstrong\u003eT-bone steak\u003c\/strong\u003e , the pinnacle of steaks. Rump steak joined at the \u003cstrong\u003eT-bone\u003c\/strong\u003e with fillet steak, a \u003cstrong\u003ereal eye-catcher\u003c\/strong\u003e at any barbecue. The fillet is known for its tenderness, while the rump steak is juicy and flavorful—a perfect combination. To offer you the perfect quality, we created our \u003ca href=\"#3\"\u003e\u003cb\u003eBlack Forest Prime Steaks\u003c\/b\u003e\u003c\/a\u003e brand. Only the finest cuts of meat that meet our prime quality criteria are used. These are \u003ca href=\"#2\"\u003e\u003cb\u003edry-aged in a salt chamber\u003c\/b\u003e\u003c\/a\u003e for at least six weeks, which gives the fillet a slightly nutty flavor and a particularly tender texture.\u003cbr\u003e\u003cbr\u003e\n Through our own \u003ca href=\"#3\"\u003e\u003cb\u003ebreeding\u003c\/b\u003e\u003c\/a\u003e and slaughtering, we influence the species-appropriate animal husbandry and thus the \u003cstrong\u003equality of the meat\u003c\/strong\u003e . \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/t-bone-steak-zuschnitt.png\" alt=\"T-bone steak cut\" style=\"max-width: 100%;\"\u003e\n\u003ch2\u003e T-bone steak – the cut\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe \u003cstrong\u003eT-bone steak\u003c\/strong\u003e is made from \u003cstrong\u003efillet\u003c\/strong\u003e sawn from the flat \u003cstrong\u003esirloin,\u003c\/strong\u003e with the bone. The T-shape of the bone gives it its name. In America, a distinction is made between \u003cstrong\u003eT-bone steaks\u003c\/strong\u003e and \u003cstrong\u003eporterhouse steaks\u003c\/strong\u003e , with the porterhouse steak having a larger fillet portion. For logistical reasons, we do not differentiate, but we guarantee at least 2.5 cm of fillet on every \u003cstrong\u003eT-bone steak\u003c\/strong\u003e . Also very popular is the Italian \u003cstrong\u003eBistecca alla fiorentina\u003c\/strong\u003e , a thick porterhouse steak from Chianina beef, which is cooked on the grill. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Prime-Beef_LOGO.svg\" alt=\"Prime Beef Logo\" style=\"max-width: 100%;\"\u003e\n\u003ch2\u003e Black Forest Prime Beef – our premium steaks\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nTo meet the highest quality standards, we created our \"Black Forest Prime Beef,\" or simply \"Prime Beef.\" Only select top-quality cuts are aged under this range. We use exclusively the meat of so-called heifers, female animals that have not calved. This meat is richer in fat and has finer fibers than that of young bulls. The heifers, a cross between Hinterwälder and Angus cattle, are fed exclusively on meadow fodder and grain. After slaughter, the Black Forest Prime Beef is \"dry-aged\" for up to eight weeks in our salt-stone chamber. This guarantees extremely tender steaks with excellent flavor.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nWhen you buy \u003cstrong\u003eT-bone steaks\u003c\/strong\u003e from us, the meat comes exclusively from our own livestock or that of our partners. All farms are located near our butcher shop in the Black Forest. The animals are raised exclusively on our own farm feed, because our motto is: If the animals are well, so are the people. Our short transport routes of no more than 50 km and stress-free slaughtering on our premises are important components of the quality of our steaks.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of T-bone steak\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare a T-bone steak on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Important: The grill should have a lid, regardless of whether it is powered by charcoal, gas or electricity.\n\u003col\u003e\n\n\u003cli\u003e Prepare 2 zones on the grill:\u003cbr\u003e 1st zone: As high heat as possible; 2nd zone: Only indirect heat from zone 1\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the hot zone for 2-3 minutes and grill it on all sides to develop roasted aromas.\u003c\/li\u003e\n\n             \u003cli\u003ePlace in the indirect zone and regulate the heat.\u003c\/li\u003e\n\n\u003cli\u003e Insert core temperature sensor.\u003c\/li\u003e\n\n\u003cli\u003e When the core temperature is at your desired level, remove and let rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to cook a T-bone steak in a pan – in 5 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The technique is similar to grilling, but a heavy pan is used.\n\u003col\u003e\n\n\u003cli\u003e Preheat pan over high heat for 2-4 minutes, preheat oven to 120°C.\u003c\/li\u003e\n\n\u003cli\u003e Salt the steak and fry it with 1 tablespoon of oil.\u003c\/li\u003e\n\n\u003cli\u003e Continue cooking in the oven and insert the core temperature probe.\u003c\/li\u003e\n\n\u003cli\u003e When the core temperature is at your desired level, remove and let it rest.\u003c\/li\u003e\n\n\u003cli\u003e Carve across the grain and serve on warmed plates. \u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"4\"\u003e Measuring the core temperature of a T-bone steak\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nFor precise cooking, we recommend using a digital probe thermometer. Measure the core temperature by inserting the probe into the center of the meat.\u003cbr\u003e\n \u003cstrong\u003eTip:\u003c\/strong\u003e Hold the penetration depth with your finger at the location of the measuring probe.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e T-bone steak core temperature\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The optimal core temperature depends on personal taste. Here's our recommendation for T-bone steaks:\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Seared outside, raw inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Reddish core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eSlight discoloration, still strongly reddish\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Well dyed, light red tone\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well Done \/ Through\u003c\/td\u003e\n\n\u003ctd\u003e Fully cooked\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n \u003cstrong\u003e* Our recommendation: 52 °C\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"800g","offer_id":41685414051914,"sku":"51011","price":47.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/t-bone-steak.jpg?v=1752233620"},{"product_id":"nackensteaks","title":"Neck steaks","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Neck steak from herb pork\u003c\/h2\u003e\n\n\u003cp\u003e\n When \u003ca href=\"#\"\u003e\u003cstrong\u003eprepared\u003c\/strong\u003e\u003c\/a\u003e correctly, \u003ca href=\"#\"\u003e\u003cstrong\u003eneck steaks\u003c\/strong\u003e\u003c\/a\u003e from \u003cstrong\u003eherb-cured pork\u003c\/strong\u003e are juicy, flavorful pork steaks. The \u003cstrong\u003eneck steak\u003c\/strong\u003e is best suited for pan-frying or grilling. This \u003ca href=\"#2\"\u003e\u003cstrong\u003ecut\u003c\/strong\u003e\u003c\/a\u003e comes from the neck area of ​​the herb-cured pork.\n Through our own \u003ca href=\"#3\"\u003e\u003cstrong\u003erearing\u003c\/strong\u003e\u003c\/a\u003e and slaughtering, we influence species-appropriate animal husbandry and thus the quality of the meat at all points. \n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"2\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/zuschnitt-nackensteak.png\" alt=\"Neck steak cutting\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2 id=\"2\"\u003e The characteristics of the neck steak\u003c\/h2\u003e\n\n\u003cp\u003e \nThe neck, or \u003cstrong\u003epork neck,\u003c\/strong\u003e is located just behind the pig's head. The \u003cstrong\u003eneck steak\u003c\/strong\u003e has \u003cstrong\u003elittle connective tissue\u003c\/strong\u003e and is a \u003cstrong\u003every marbled cut\u003c\/strong\u003e . The fat grain makes it a very juicy and flavorful cut, making it ideal for pan-frying.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cp\u003e\n Our pig farm is located in the picturesque Markgräflerland region, on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and profitability are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.\n\u003c\/p\u003e\n\n\u003cp\u003e \nEvery three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.\n\u003c\/p\u003e\n\n\u003cp\u003e\n Unlike industrial pig production, where animals are frequently relocated and the use of antibiotics is often required, our closed system allows for antibiotic-free production. While conventional pork undergoes an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two.\n\u003c\/p\u003e\n\n\u003cp\u003e \nThe end result is a top-quality product at a fair price, supporting not only the consumer but also farmers and butchers through a secure income. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685414117450,"sku":"5006","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/nackensteak.jpg?v=1752247148"},{"product_id":"kandelsalami","title":"Kandel salami","description":"\u003cdiv class=\"bodytext\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Kandel salami\u003c\/h2\u003e\n\n\u003cp\u003e\n Air-dried salami made from lean pork, mildly seasoned and aged for two months for an intense flavor.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Ham and sausage according to old tradition\u003c\/h3\u003e\n\n\u003cp\u003e \nAt our Black Forest butcher shop in Glottertal, we have been producing the finest sausage and ham products for over 60 years. The recipes are passed down from generation to generation, and our concept is unique in Germany. Through our own farm and selected partner farms, we produce all our sausage and ham products from our own livestock and butchery – without any middlemen, and everything comes directly from the Black Forest.\n\u003c\/p\u003e\n\n\u003cp\u003e\n We work according to the motto: If the animal is well, we are well. We also attach great importance to sustainable production. Our transport routes are a maximum of 60 km, and our refrigeration system is one of the most environmentally friendly in Germany. We have received numerous awards for our commitment to the environment and sustainability.\n\u003cbr\u003e\u003cbr\u003e\n Quality you can taste.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685414182986,"sku":"5819","price":4.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/kandelsalami_281_29.jpg?v=1752665118"},{"product_id":"tk-kotelett-dry-aged-v-schwein-400g","title":"!TK! Chop Dry Aged v. Pork 400g","description":"","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685414248522,"sku":"502619","price":10.99,"currency_code":"EUR","in_stock":true}]},{"product_id":"schweineruckenbraten","title":"Roast pork loin","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Roast pork loin with rind\u003c\/h2\u003e\n\n\u003cp\u003e This \u003ca href=\"#\"\u003e\u003cb\u003epork loin roast with rind\u003c\/b\u003e\u003c\/a\u003e from \u003cstrong\u003ea herb-cured pork tenderloin\u003c\/strong\u003e is ideal for preparing a roast with a crust. This \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the loin of a herb-cured pork tenderloin. Through our own \u003ca href=\"#3\"\u003e\u003cb\u003erearing\u003c\/b\u003e\u003c\/a\u003e and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/zuschnitt-kotelett.png\" alt=\"Cutting pork loin roast\" style=\"max-width: 100%;\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e The characteristics of the pork loin roast with rind\u003c\/h2\u003e\n\n\u003cp\u003e The pork loin lies to the right and left of the spine. The \u003cstrong\u003eloin\u003c\/strong\u003e has \u003cstrong\u003every little connective tissue\u003c\/strong\u003e and, apart from the layer of fat, is relatively \u003cstrong\u003elean\u003c\/strong\u003e , making it particularly well-suited for low-temperature cooking.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our herb pigs\u003c\/h2\u003e\n\n     \u003cp\u003eOur pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm – home to the first pig hotel in southern Baden since 2019. Here, the pigs enjoy life on straw, have plenty of space to rummage, and live in an animal welfare barn that harmoniously combines animal welfare and economic efficiency.\u003c\/p\u003e\n\n\u003cp\u003e Every three weeks, we receive around 240 piglets, which are raised on local grain and corn from our own harvest. They reach slaughter age after seven months. Our slower fattening method, compared to conventional turbo-fattening, results in higher-quality, drier meat.\u003c\/p\u003e\n\n\u003cp\u003e Our closed system enables antibiotic-free production, something often impossible in industrial production. Unlike conventional pig production, which goes through up to seven stages, our meat reaches the final consumer after just two.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of pork loin roast\u003c\/h2\u003e\n\n     \u003ch3\u003eHow to prepare pork loin roast on the grill – in 5 steps\u003c\/h3\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Prepare an indirect zone on the grill, ideally around 130°C.\u003c\/li\u003e\n\n\u003cli\u003e Score the rind and season with salt only; do not apply any other spices to the rind. Season the remaining back to taste.\u003c\/li\u003e\n\n\u003cli\u003e Place the pork loin roast in the indirect zone and cook until it reaches the desired core temperature by about 5°C.\u003c\/li\u003e\n\n\u003cli\u003e Remove from the grill and heat the grill to 250 – 300°C (preferably with top heat).\u003c\/li\u003e\n\n\u003cli\u003e Place the pork loin roast back on the grill and check regularly to see if the crust has popped.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Prepare pork loin roast in the oven – in 5 steps\u003c\/h3\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Place the pan over high direct heat. Remove the piece from the refrigerator, add salt, and season as needed.\u003c\/li\u003e\n\n\u003cli\u003e Place the pork loin in the pan and sear on all sides.\u003c\/li\u003e\n\n\u003cli\u003e Preheat oven to approx. 130 °C.\u003c\/li\u003e\n\n         \u003cli\u003ePlace the pork loin in the oven and cook to the desired core temperature.\u003c\/li\u003e\n\n\u003cli\u003e Then remove from the oven and let it rest for 2-3 minutes, then slice across the grain.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Measuring the core temperature of the pork loin roast\u003c\/h2\u003e\n\n\u003cp\u003e To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately \u003cstrong\u003emeasure\u003c\/strong\u003e the \u003cstrong\u003ecore temperature\u003c\/strong\u003e , insert the probe into the meat's core.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eTip:\u003c\/strong\u003e Measure the required penetration depth by placing the probe lengthwise on the piece and holding your finger at the appropriate point.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Pork loin roast core temperature\u003c\/h3\u003e\n\n\u003cp\u003e The \u003cstrong\u003ecore temperature\u003c\/strong\u003e of a pork loin roast is a matter of taste. Our recommendation for a perfect \u003cstrong\u003epork loin roast\u003c\/strong\u003e is 66°C.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"1500g","offer_id":41685414314058,"sku":"50111","price":22.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/schweinerueckenbraten.jpg?v=1752247144"},{"product_id":"badisches-schaufele","title":"Baden Schäufele","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Baden shoulder of pork without bone\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cstrong\u003eSchäufele\u003c\/strong\u003e is a \u003cstrong\u003etraditional\u003c\/strong\u003e \u003ca href=\"#3\"\u003e\u003cb\u003edish\u003c\/b\u003e\u003c\/a\u003e in Baden for \u003cstrong\u003eholidays\u003c\/strong\u003e and special occasions.\u003cbr\u003e\n In southern Baden it is usually eaten on \u003cstrong\u003eChristmas Eve\u003c\/strong\u003e , traditionally with potato and lamb's lettuce.\u003cbr\u003e\u003cbr\u003e\n We use only select \u003ca href=\"#2\"\u003e\u003cb\u003epork shoulders\u003c\/b\u003e\u003c\/a\u003e from our own butchery and those from our partner farms. Hand-cured in a mild brine of rock salt, garlic, and various herbs, the piece is then gently smoked in our hot smokehouse until golden yellow. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/schaeufele-zuschnitt.png\" style=\"max-width: 75%;\"\u003e\n\u003ch2 id=\"2\"\u003e Schäufele - the cut\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cstrong\u003eSchäufele\u003c\/strong\u003e is a traditional cut of boneless pork shoulder. It is seasoned, cured, and lightly smoked. We use only meat from our own \u003cstrong\u003eherb-fed pigs\u003c\/strong\u003e and partner farms.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n     \u003ch2 id=\"3\"\u003eOur Schäufele recipe\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Recipe for 4-5 people\u003cbr\u003e\u003cbr\u003e\n Ingredients: 1.5 kg \u003cstrong\u003eSchäufele\u003c\/strong\u003e , ½ liter dry white wine, 1 onion, 1 clove of garlic, 1 bay leaf, 2 cloves, 8 peppercorns, 2 grains of allspice, 5 juniper berries\u003cbr\u003e\u003cbr\u003e\n Preparation:\u003cbr\u003e\u003cbr\u003e\n Briefly rinse the \u003cstrong\u003eshoulder of pork\u003c\/strong\u003e under cold, clear water.\u003cbr\u003e\n Peel and roughly chop the onions and garlic.\u003cbr\u003e\n Mix about 1 liter of water with the white wine, onion, garlic and spices and bring to a boil briefly.\u003cbr\u003e\n Place the piece in the liquid, just enough to cover it. Let it simmer in hot, but not boiling, water for about 1 1\/2 hours.\u003cbr\u003e\n The optimal \u003cstrong\u003ecore temperature\u003c\/strong\u003e for \u003cstrong\u003eSchäufele\u003c\/strong\u003e is 60°C.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"1.2 kg without bones","offer_id":41685414445130,"sku":"57011","price":18.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/schaeufele.jpg?v=1752247143"},{"product_id":"schweinelachs-am-stuck","title":"Pork salmon in one piece","description":"\n\n\n\n\n\u003cdiv\u003e\n\n\u003ch2\u003ePork salmon from herb pork\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The herb-cured \u003cstrong\u003epork\u003c\/strong\u003e \u003ca href=\"#\"\u003e\u003cb\u003eloin\u003c\/b\u003e\u003c\/a\u003e is perfect for making a juicy \u003cstrong\u003eroast pork loin\u003c\/strong\u003e . It's also ideal for making pulled pork.\n The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the neck area of the herb pig.\n Through our own \u003ca href=\"#3\"\u003e\u003cb\u003erearing\u003c\/b\u003e\u003c\/a\u003e and slaughtering, we influence species-appropriate animal husbandry and thus the quality of the meat at all points. \n\n\u003c\/div\u003e\n\n\n\n\u003ch2 id=\"2\"\u003e\n\n\u003cimg src=\"[{$oViewConf-\u0026gt;getMediaUrl()}]zuschnitt-Lachse.png\" data-filename=\"zuschnitt-Lachse.png\" data-filepath=\"[{$oViewConf-\u0026gt;getMediaUrl()}]zuschnitt-Lachse.png\" data-source=\"media\" class=\"dd-wysiwyg-media-image\" style=\"max-width: 100%;\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2 id=\"2\"\u003e The properties of pork salmon\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe \u003cstrong\u003eloin of pork\u003c\/strong\u003e , or \u003cstrong\u003epork loin,\u003c\/strong\u003e lies on the right and left sides of the spine. The \u003cstrong\u003eloin\u003c\/strong\u003e has \u003cstrong\u003every little connective tissue\u003c\/strong\u003e and, apart from the layer of fat, is relatively \u003cstrong\u003elean\u003c\/strong\u003e . This makes the cut ideal for quick frying and low-temperature cooking. Loin of pork is also ideal for a \u003cstrong\u003ehealthy diet,\u003c\/strong\u003e for example, for athletes.\n\n\u003c\/div\u003e\n\n\n\u003ch2 id=\"3\"\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cdiv class=\"bodytext\"\u003eOur pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.\u003c\/div\u003e\n\n\u003cdiv class=\"bodytext\"\u003e Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.\u003c\/div\u003e\n\n \u003cdiv class=\"bodytext\"\u003eUnlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.\u003c\/div\u003e\n\n\u003cdiv class=\"bodytext\"\u003e While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.\u003c\/div\u003e\n\n\u003cdiv class=\"bodytext\"\u003e The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003ch2\u003e Preparation of pork loin roast\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare pork loin on the grill – in 5 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nWhen preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.\u003cbr\u003e\u003cbr\u003e\n Preparation:\n\u003col\u003e\n\n\u003cli\u003e Heat the grill to high direct heat. Remove the piece from the refrigerator, add salt, and season if desired.\u003c\/li\u003e\n\n\u003cbr\u003e\n\u003cli\u003e Place the pork loin in the hot zone and grill it on all sides until it gets a nice roasted aroma.\u003c\/li\u003e\n\n\u003cbr\u003e\n\u003cli\u003e Prepare an indirect zone on the grill, ideally around 130 °C\u003c\/li\u003e\n\n\u003cbr\u003e\n\u003cli\u003e Place the pork loin in the indirect zone and cook to the desired core temperature.\u003c\/li\u003e\n\n\u003cbr\u003e\n\u003cli\u003e Then remove from the grill and let rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the piece across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003ch3\u003e Prepare pork loin in the pan \/ oven – In 5 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e  \nBasically, the technique differs very little from grill to pan. The tools are just different. It's important to use a heavy, solid pan.\u003cbr\u003e\u003cbr\u003e\n Preparation:\n\u003col\u003e\n\n\u003cli\u003e Heat the pan over high heat. Remove the piece from the refrigerator, add salt, and season as needed.\u003c\/li\u003e\n\n\u003cbr\u003e\n\u003cli\u003e Place the pork loin in the pan and grill it on all sides until it gets a nice roasted flavor.\u003c\/li\u003e\n\n\u003cbr\u003e\n\u003cli\u003e Preheat oven to approx. 130 °C.\u003c\/li\u003e\n\n\u003cbr\u003e\n\u003cli\u003e Place the pork loin in the oven and cook to the desired core temperature.\u003c\/li\u003e\n\n\u003cbr\u003e\n\u003cli\u003e Then remove from the oven and let rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the piece across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003ch2 id=\"4\"\u003e Measuring core temperature on the pork loin\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nTo ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately \u003cstrong\u003emeasure\u003c\/strong\u003e the \u003cstrong\u003ecore temperature\u003c\/strong\u003e , insert the probe tip into the center of the meat.\n \u003cstrong\u003eTip:\u003c\/strong\u003e To accurately measure the core, place the probe lengthwise on the piece to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.\n\n\u003c\/div\u003e\n\n\n\u003ch3 id=\"5\"\u003e Pork loin core temperature\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Generally, the \u003cstrong\u003ecore temperature\u003c\/strong\u003e for each cut is a matter of taste. For the \u003cstrong\u003epork loin roast, we recommend an internal temperature of 66°C.\u003c\/strong\u003e \n\n\u003c\/div\u003e\n\n\n\n\u003c\/div\u003e\n\n\n","brand":"Der Schwarzwälder","offers":[{"title":"1000g","offer_id":41685414510666,"sku":"50091","price":17.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":42661845008458,"sku":"50092","price":35.98,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/schweinelachs.jpg?v=1752247141"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/collections\/shutterstock_794846809Gross_7a5236a9-9833-44ba-9186-7aa03633d50c.jpg?v=1743624636","url":"https:\/\/der-schwarzwaelder.com\/en\/collections\/alle-produkte.oembed?page=6","provider":"Der Schwarzwälder","version":"1.0","type":"link"}