Baden shoulder of pork without bone
Schäufele is a traditional dish in Baden for holidays and special occasions.
In southern Baden it is usually eaten on Christmas Eve , traditionally with potato and lamb's lettuce.
We use only select pork shoulders 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.
In southern Baden it is usually eaten on Christmas Eve , traditionally with potato and lamb's lettuce.
We use only select pork shoulders 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.
Schäufele - the cut
Schäufele is a traditional cut of boneless pork shoulder. It is seasoned, cured, and lightly smoked. We use only meat from our own herb-fed pigs and partner farms.
Our Schäufele recipe
Recipe for 4-5 people
Ingredients: 1.5 kg Schäufele , 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
Preparation:
Briefly rinse the shoulder of pork under cold, clear water.
Peel and roughly chop the onions and garlic.
Mix about 1 liter of water with the white wine, onion, garlic and spices and bring to a boil briefly.
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.
The optimal core temperature for Schäufele is 60°C.
Ingredients: 1.5 kg Schäufele , 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
Preparation:
Briefly rinse the shoulder of pork under cold, clear water.
Peel and roughly chop the onions and garlic.
Mix about 1 liter of water with the white wine, onion, garlic and spices and bring to a boil briefly.
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.
The optimal core temperature for Schäufele is 60°C.
Aus eigenem & Partner ViehbestandBaden Schäufele
Baden Schäufele
The Baden classic - mildly cured boneless pork shoulder, golden-yellow smoked from herb pork
Regular price
18,99 €
Sale price
18,99 €
Regular price
Unit price
15,83 €
per
kg
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Baden shoulder of pork without bone
Schäufele is a traditional dish in Baden for holidays and special occasions.
In southern Baden it is usually eaten on Christmas Eve , traditionally with potato and lamb's lettuce.
We use only select pork shoulders 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.
In southern Baden it is usually eaten on Christmas Eve , traditionally with potato and lamb's lettuce.
We use only select pork shoulders 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.
Schäufele - the cut
Schäufele is a traditional cut of boneless pork shoulder. It is seasoned, cured, and lightly smoked. We use only meat from our own herb-fed pigs and partner farms.
Our Schäufele recipe
Recipe for 4-5 people
Ingredients: 1.5 kg Schäufele , 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
Preparation:
Briefly rinse the shoulder of pork under cold, clear water.
Peel and roughly chop the onions and garlic.
Mix about 1 liter of water with the white wine, onion, garlic and spices and bring to a boil briefly.
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.
The optimal core temperature for Schäufele is 60°C.
Ingredients: 1.5 kg Schäufele , 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
Preparation:
Briefly rinse the shoulder of pork under cold, clear water.
Peel and roughly chop the onions and garlic.
Mix about 1 liter of water with the white wine, onion, garlic and spices and bring to a boil briefly.
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.
The optimal core temperature for Schäufele is 60°C.
