{"title":"BBQ Cuts","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":"short-ribs-v-kalb","title":"Veal short ribs","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Veal short ribs from Black Forest pasture-fed beef\u003c\/h2\u003e\n\n     \u003cp\u003e\u003cstrong\u003eVeal short ribs\u003c\/strong\u003e are a juicy, tender delight when prepared correctly. However, they require braising or smoking for many hours. This \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e is cut from the 6th to 12th rib and is characterized by a generous layer of fat and marbled meat. Due to the high stress on the muscle, this cut has a lot of connective tissue and requires a long cooking time.\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 the species-appropriate animal husbandry and thus the quality of the meat.\u003c\/p\u003e\n\n\u003cp\u003e Note: Due to the small rib arches, the portion may be delivered in 2 x 500 g.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Meat consultation - Veal short ribs and beef 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\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/short-ribs-zuschnitt2_bd4e5e4f-cbba-42ae-8f47-24afa534de5a.png\" alt=\"Veal short ribs cut\" style=\"max-width: 100%;\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e The characteristics of veal short ribs\u003c\/h2\u003e\n\n     \u003cp\u003e\u003cstrong\u003eVeal short ribs\u003c\/strong\u003e , or \u003cstrong\u003ecross ribs\u003c\/strong\u003e , are cut from the heavily marbled breast ribs below the beef neck. Due to their large bone size, they are also called \u003cstrong\u003e\"Dino Ribs\u003c\/strong\u003e .\" These ribs are rich in connective tissue and therefore require a long \u003ca href=\"#4\"\u003e\u003cb\u003ecooking time\u003c\/b\u003e\u003c\/a\u003e .\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 All of our veal short ribs come exclusively from our own herd or from partner farms in the region. The animals are raised on our own feed, and short transport routes (max. 50 km) and stress-free slaughter ensure the highest quality. Because: When the animals are well, so are the people.\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\u003eThe \"dry-aged\" aging process is a tradition for us. This process allows the meat to lose up to 50% of its weight, yet retains its succulence and intense flavor after preparation. This method enhances the natural, robust flavor of the meat and prevents it from becoming too acidic.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparing Veal Short Ribs\u003c\/h2\u003e\n\n\u003cp\u003e Veal short ribs require patience and care in preparation, but the end result is worth all the effort: juicy, flavorful meat with a light smoky aroma. We recommend seasoning the ribs with your favorite BBQ rub (a low-salt spice blend) the day before. Set the smoker to 110°C (230°F) and smoke the ribs for about 3 hours.\u003c\/p\u003e\n\n     \u003cp\u003eAfter smoking, wrap the ribs in aluminum foil with a little liquid (e.g., cherry juice) and continue cooking for at least 2 hours. Then, check for tenderness by twisting the bone. When the ribs are tender, remove them from the foil and let them dry and glaze on the smoker for about 1 hour, brushing them lightly with BBQ sauce several times during the last 30 minutes.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eTIP:\u003c\/strong\u003e Use a sweet and fruity BBQ sauce – it goes particularly well with the intense flavor of the veal short ribs.\u003c\/p\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\u003cp\u003e For BBQ cuts that need to be overcooked to be tender, measuring the core temperature isn't necessary. The correct degree of doneness can be determined by the texture of the meat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685406580810,"sku":"5083","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/kalbs-short-ribs.jpg?v=1752247213"},{"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":22.09,"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":"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":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/baby-back-ribs_282_29.jpg?v=1752247165"},{"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":"pulled-beef","title":"Pulled beef","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Pulled beef from Black Forest cattle: A treat for meat lovers\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nPulled beef is no longer just a trend from the USA – it's achieved cult status here too. We offer excellent pulled beef, made from hand-crafted Black Forest beef. And the best part: We do the work for you, so all you have to do is enjoy it. Our pulled beef is already pulled and finished with delicious BBQ sauce. All you have to do is heat it up to fully enjoy this tender and flavorful meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparing our pulled beef\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Our pulled beef is incredibly easy to prepare. Simply heat the desired amount in a water bath or in the microwave until it's piping hot and juicy. You can then enjoy it as desired in burgers, wraps, sandwiches, or on salads. The delicious BBQ sauce gives the pulled beef an irresistible flavor that will tantalize your taste buds.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Our Black Forest cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe secret to our delicious pulled beef lies in the quality of our Black Forest beef. We use only the finest meat, which is carefully selected, first seasoned, and then smoked in our smoker. It is then pulled by hand and marinated with our signature BBQ sauce. This combination of high-quality meat and our signature BBQ sauce makes our pulled beef a true taste experience.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685419196490,"sku":"5970","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/pulled-beef.jpg?v=1752233568"},{"product_id":"schweinenacken-am-stuck","title":"Pork neck in one piece","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Pork neck from herb pig\u003c\/h2\u003e\n\n\u003cp\u003e \n\u003ca href=\"#\"\u003e\u003cb\u003ePork neck\u003c\/b\u003e\u003c\/a\u003e from \u003cstrong\u003ethe herb-fed pig\u003c\/strong\u003e is ideal for preparing a succulent \u003cstrong\u003eroast\u003c\/strong\u003e . It's also ideal for preparing pulled pork. The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the neck area 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\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-nackensteak.png\" alt=\"Cutting neck steak\" style=\"max-width: 100%;\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e The properties of pork neck\u003c\/h2\u003e\n\n\u003cp\u003e\n The neck, also known as \u003cstrong\u003ethe pork neck\u003c\/strong\u003e or \u003cstrong\u003epork shoulder\u003c\/strong\u003e , is located just behind the pig's head. The \u003cstrong\u003eneck\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.\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\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\/p\u003e\n\n\u003cp\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\/p\u003e\n\n     \u003cp\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\/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\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\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of pork neck roast\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare pork neck on the grill – in 5 steps\u003c\/h3\u003e\n\n     \u003cp\u003eWhen 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\u003col\u003e\n\n\u003cli\u003e Grill over high direct heat. Remove the piece from the refrigerator, add salt, and season if desired.\u003c\/li\u003e\n\n\u003cli\u003e Place the pork neck in the hot zone and grill it on all sides until it gets a nice roasted aroma.\u003c\/li\u003e\n\n\u003cli\u003e Prepare an indirect zone on the grill, ideally around 130°C.\u003c\/li\u003e\n\n\u003cli\u003e Place the pork neck in the indirect zone and cook to the desired core temperature.\u003c\/li\u003e\n\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\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Prepare pork neck in the pan \/ 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 if desired.\u003c\/li\u003e\n\n         \u003cli\u003ePlace the pork neck in the pan and grill it on all sides until it gets a nice roasted aroma.\u003c\/li\u003e\n\n\u003cli\u003e Preheat oven to approx. 130 °C.\u003c\/li\u003e\n\n\u003cli\u003e Place the pork neck in the oven and cook to the desired core temperature.\u003c\/li\u003e\n\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\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Measuring the core temperature of the pork neck 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 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 Pork neck core temperature\u003c\/h3\u003e\n\n     \u003cp\u003eGenerally, the \u003cstrong\u003ecore temperature\u003c\/strong\u003e for each cut is a matter of taste. For the \u003cstrong\u003epork neck roast, we recommend an internal temperature of 66°C.\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"1000g","offer_id":41685420441674,"sku":"50081","price":16.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":41685420474442,"sku":"50082","price":32.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/schweinenacken.jpg?v=1752233564"},{"product_id":"prime-beef-ribs","title":"Prime Beef Ribs","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Prime beef ribs from Black Forest pasture-fed cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThese juicy and tender \u003cstrong\u003eprime beef ribs\u003c\/strong\u003e are a true delight when prepared correctly. These special ribs are cut from the 6th to 12th rib and are characterized by a light layer of fat and fine marbling. Due to the high connective tissue content and the intensive strain on the muscle \u003cstrong\u003e, prime beef ribs\u003c\/strong\u003e require a long cooking time, whether braising or smoking. We offer \u003cstrong\u003eprime beef ribs\u003c\/strong\u003e from Black Forest pasture-fed cattle, which we influence in our own \u003ca href=\"#3\"\u003e\u003cb\u003erearing\u003c\/b\u003e\u003c\/a\u003e and slaughtering to ensure species-appropriate animal husbandry and meat quality. \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\/short-ribs-zuschnitt2_91375763-4e20-4012-8655-2754cd2b2c7b.png?v=1729746957\" alt=\"Cutting Prime Beef Ribs\" style=\"max-width: 100%;\"\u003e\n\u003ch2\u003e The characteristics of prime beef ribs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \n\u003cstrong\u003ePrime beef ribs\u003c\/strong\u003e , also known as \u003cstrong\u003ecross ribs\u003c\/strong\u003e , are cut from the heavily marbled breast ribs below the neck of the beef. They contain plenty of connective tissue, which requires a longer cooking time. Due to their size, they are often referred to as \"dino ribs\" or \"dinosaur ribs.\"\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\u003eprime beef ribs\u003c\/strong\u003e from us, you'll receive only meat from our own herd and from our partners. Our farms are located directly in the Black Forest, near our butcher shop. The animals are raised on our own farm feed, because for us, animal welfare is in harmony with the quality of our products. Short transport routes of no more than 50 km and humane slaughtering on our premises ensure the freshness and quality of our steaks.\n\n\u003c\/div\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\u003cdiv class=\"bodytext\"\u003e \nWhat's trendy today is a tradition for us. Aging meat on the bone is a tried-and-tested process that we consistently apply to our beef steaks. We only offer \"dry-aged\" beef, where the meat is aged on the bone. Due to the loss of liquid during aging, the beef can lose up to 50% of its weight, but it retains its juiciness and develops an intense, 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 Prime Beef Ribs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nPreparing \u003cstrong\u003eprime beef ribs\u003c\/strong\u003e does require some effort, but the result is worth it. The juicy, flavorful meat with a light smoky aroma is a true dream! We recommend seasoning the \u003cstrong\u003eprime beef ribs\u003c\/strong\u003e with a BBQ rub of your choice (a low-salt spice mix) the day before preparation. The smoker should be set to around 110°C, and the ribs should be smoked for around 3 hours. The ribs are then wrapped in aluminum foil with a liquid, such as cherry juice, and cooked for at least another 2 hours. To check for tenderness, carefully open the package and turn 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. In the last 30 minutes, they are lightly coated several times with a sweet, fruity BBQ sauce to give them the final shine. A sweet, fruity BBQ sauce goes perfectly with the intense flavor of \u003cstrong\u003eprime beef 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\u003eCore temperature of prime beef ribs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n For \u003cstrong\u003eprime beef ribs\u003c\/strong\u003e , which require a longer cooking time, measuring the core temperature is not useful. The consistency of the meat is the best indicator of proper doneness.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685425324106,"sku":"5085","price":27.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/2023_03_30primebeefribs_produkt.jpg?v=1752233508"},{"product_id":"spareribs-st-louis-style","title":"Spareribs St. Louis Style","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e St. Louis-style spare ribs from herb pork\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \n\u003cstrong\u003eSt. Louis Cut spare ribs\u003c\/strong\u003e from \u003cstrong\u003eherb-cured pork\u003c\/strong\u003e are ideal for smoking to make classic \u003cstrong\u003espare ribs\u003c\/strong\u003e . The American BBQ smoking technique cooks the meat in the smoke for hours at low temperatures ( \u003cstrong\u003elow \u0026amp; slow\u003c\/strong\u003e ). This makes the meat as tender as butter until it almost falls off the bone ( \u003cstrong\u003efall of the bone\u003c\/strong\u003e ). Unlike baby back ribs, St. Louis Cut spare ribs are very meaty and somewhat coarser in texture. The St. Louis cut means there is almost no cartilage and the cut is very even. One of Germany's most successful BBQ competition teams, \" \u003ca href=\"#\"\u003e\u003cb\u003eDragon BBQ\u003c\/b\u003e\u003c\/a\u003e \", swears by our St. Louis Cut spare ribs.\n The \u003ca href=\"#2\"\u003e\u003cb\u003ecut\u003c\/b\u003e\u003c\/a\u003e comes from the breast area of ​​the herb pig.\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cb\u003eAttention! Unlike the original St. Louis Cut, we leave the cartilage (rib tips) on our St. Louis Style Ribs.\u003c\/b\u003e\u003cbr\u003e \nThrough 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\u003ch2\u003e Spare Ribs St. Louis - 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\u003ch2 id=\"2\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/zuschnitt-spareribs.png\" data-filename=\"zuschnitt-spareribs.png\" style=\"max-width: 100%;\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2 id=\"2\"\u003e The characteristics of the St. Louis Cut spare ribs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n \u003cstrong\u003eSt. Louis Cut spare ribs\u003c\/strong\u003e are located in the chest and are known as \u003cstrong\u003espare ribs\u003c\/strong\u003e . The \u003cstrong\u003eSt. Louis Cut\u003c\/strong\u003e results in evenly cut \u003cstrong\u003eribs\u003c\/strong\u003e with virtually no cartilage. The meat is juicy and streaked with fat, which makes the ribs particularly flavorful. The \u003cstrong\u003eSt. Louis Cut\u003c\/strong\u003e weighs approximately 2000g.\n\n\u003c\/div\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our herb pigs\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n         \u003cp\u003eOur 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 plenty of space to roam, and live in an animal welfare barn. The older barns are being renovated to meet the highest animal welfare standards.\u003c\/p\u003e\n\n\u003cp\u003e Every three weeks, we receive approximately 240 piglets, which are raised on local grain and corn. Our slower fattening method, compared to the usual five-month turbo fattening process, results in higher-quality, drier meat. Our closed system allows for antibiotic-free production, and short transport routes ensure our meat reaches the final consumer without unnecessary stops.\u003c\/p\u003e\n\n         \u003cp\u003eOur weekly slaughter requirement is approximately 100 pigs, 20 of which come from local partner farms. The result: top-quality products at fair prices for consumers, farmers, and butchers.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e How many spare ribs do I need per person?\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n One piece of St. Louis Cut Spare Ribs weighs approximately 2.5 kg. About 35-40% of this is bone, leaving approximately 1.625 kg of meat. Generally, you should allow about 400g of meat per person, which translates to approximately 550g of spare ribs per guest. \u003cstrong\u003eOne St. Louis Cut Spare Rib is therefore sufficient for approximately 4-5 people\u003c\/strong\u003e .\n\n\u003c\/div\u003e\n\n\u003ch2\u003e Preparation of spare ribs St. Louis cut\u003c\/h2\u003e\n\n\u003ch3\u003e Prepare St. Louis Cut Spareribs 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.\n\u003col\u003e\n\n             \u003cli\u003ePeel the silver skin off the \u003cstrong\u003espare ribs\u003c\/strong\u003e and season them with a BBQ rub of your choice the day before.\u003c\/li\u003e\n\n\u003cli\u003e Prepare an indirect zone on the grill (ideal is about 110 °C).\u003c\/li\u003e\n\n\u003cli\u003e Place smoking chips in the embers or, if using a gas grill, wrap them in aluminum foil, pierce them several times, and place them over the burner.\u003c\/li\u003e\n\n\u003cli\u003e Smoke the \u003cstrong\u003espare ribs\u003c\/strong\u003e indirectly for about 3 hours.\u003c\/li\u003e\n\n\u003cli\u003e Wrap the \u003cstrong\u003espare ribs\u003c\/strong\u003e in baking paper and aluminum foil, add a splash of apple juice and cook for another 2 hours without smoke.\u003c\/li\u003e\n\n\u003cli\u003e Unwrap the 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\u003ch3\u003e Prepare spareribs St. Louis cut in the oven – in 7 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe oven technique differs only slightly. Smoke is an important flavor component and can be imitated with \u003cstrong\u003eliquid smoke\u003c\/strong\u003e or \u003cstrong\u003esmoked salt\u003c\/strong\u003e .\n\u003col\u003e\n\n\u003cli\u003e Peel the silver skin off the \u003cstrong\u003espare ribs\u003c\/strong\u003e and season with a BBQ rub of your choice.\u003c\/li\u003e\n\n\u003cli\u003e Preheat the oven to approximately 110 °C.\u003c\/li\u003e\n\n\u003cli\u003e Wrap the \u003cstrong\u003espare ribs\u003c\/strong\u003e in baking paper and add a splash of apple juice.\u003c\/li\u003e\n\n\u003cli\u003e Cover tightly with aluminum foil and place 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\u003espare ribs\u003c\/strong\u003e are tender. The \"twist test\" is helpful for this.\u003c\/li\u003e\n\n\u003cli\u003e Unwrap the 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\u003ch3 id=\"5\"\u003e Spareribs St. Louis Cut core temperature\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nMeasuring the core temperature of \u003cstrong\u003espare ribs\u003c\/strong\u003e makes no sense, as the goal is to break down the connective tissue and tenderize the meat through the long cooking time.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685427519562,"sku":"50471","price":42.63,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/spareribs-st-louis-cut.jpg?v=1752233480"},{"product_id":"perfect-bbq-paket","title":"Perfect BBQ Package ","description":"\u003cdiv style=\"max-width: 100%;\"\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003ePerfect BBQ Package\u003c\/h2\u003e\n\n\u003cp\u003e\n This package will make the hearts of grill and BBQ fans beat faster! Over 5 kg of the finest BBQ products – select prime beef and prime pork cuts – at an absolute bargain price! All cuts are individually vacuum-packed, ideal for storage and freezing.\n\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe package includes:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 2 x 600g baby back ribs from herb pork\u003c\/li\u003e\n\n\u003cli\u003e 500g Cuscino from herb pork\u003c\/li\u003e\n\n\u003cli\u003e 1000g Beef Short Ribs from Black Forest Beef \u003cem\u003e- Freshly frozen, may be thawed upon delivery\u003c\/em\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e 2 x 400g Dry Aged Prime Pork Chops\u003c\/li\u003e\n\n             \u003cli\u003e4 x 150g Prime Beef Burger Patties \u003cem\u003e- Freshly frozen, may be thawed upon delivery\u003c\/em\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e 1 x 5 pieces of buffalo sausage from the Black Forest Buffalo \u003cem\u003e- Freshly frozen, may be thawed upon delivery\u003c\/em\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e BLACKFOREST PRIME BEEF® – our premium steaks\u003c\/h2\u003e\n\n\u003cp\u003e\n To meet the highest quality standards, we created our \"Black Forest Prime Beef.\" Under this quality seal, we age only select cuts from female animals (heifers) that have not calved, resulting in tender and juicy meat.\n\u003c\/p\u003e\n\n\u003cp\u003e\n The heifers are a cross between Hinterwälder and Angus cattle, fed on meadow fodder and grain. After slaughter, the meat is dry-aged on the bone for up to eight weeks in our in-house salt chamber – for steaks with excellent flavor and tenderness.\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 products come from our own herd or from our partners in the Black Forest region. The animals are raised exclusively on farm-grown feed, adhering to the highest animal welfare standards. Short transport routes of up to 60 km protect the livestock and the environment, ensuring meat of the highest quality.\n\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Black Forest Prime Pork – our premium pork steaks\u003c\/h2\u003e\n\n\u003cp\u003e\n Our “Black Forest Prime Pork” comprises selected cuts of herb-cured pork, which are “dry aged” for up to four weeks in our own salt chamber, resulting in a buttery tender steak with intense flavors.\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\n Our herbal pigs are raised on the Engler family farm in the Markgräflerland region, kept in species-appropriate conditions, and fed regional grains and corn. Unlike industrial fattening systems, we can avoid the use of antibiotics thanks to a closed system. \n\u003c\/p\u003e\n\n\u003cp\u003e\nThe meat reaches the consumer directly via just two stations, ensuring the highest quality and fair prices. 80% of our weekly demand for approximately 100 pigs is met from our own breeding, supplemented by the nearby Falk family farm.\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":41723023163466,"sku":"5524","price":89.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/2023_03_31_Perfect_BBQ_Paket_001Gross.jpg?v=1752233441"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/collections\/baby-back-ribs_282_29_fd4292fd-38ee-421f-b4eb-e86de2fa4084.jpg?v=1751619263","url":"https:\/\/der-schwarzwaelder.com\/en\/collections\/bbq-cuts.oembed","provider":"Der Schwarzwälder","version":"1.0","type":"link"}