• Cuscino
  • Cuscino
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Cuscino from herb pork

The cuscino (Italian for "pillow") gets its name from its shape. After searing, the piece resembles a small pillow. It's extremely juicy and surprisingly tender—a real insider tip for pan-frying and grilling!

Cuscino explains - Meat consultation

The characteristics of the Cuscino

The cuscino is the muscle cap of the scap bone in the pork shoulder. This muscle is little used and, despite its location in the shoulder, is very tender and flavorful, even though there are slight tendons in the meat.

Raising our herb pigs

Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. It has been the first pig hotel in southern Baden since 2019. Here, the pigs live in a species-appropriate animal welfare barn with plenty of space and straw for rooting outside. The older barns are continuously being renovated to modern animal welfare standards.

Thanks to slow fattening, our pigs reach slaughter age at approximately seven months, resulting in high-quality, dry meat. Thanks to our closed system and short transport routes of no more than 60 km, we avoid the use of antibiotics and protect both the animals and the environment. 80% of our pigs come from our own rearing, and 20% from partner farms.

Preparation of Cuscino

How to prepare Cuscino on the grill – in 6 steps

Preparation:
  1. Prepare a grill with two zones: high heat and indirect heat.
  2. Salt the steak and place it in the hot zone to develop roasted aromas.
  3. After searing, place in the indirect zone and reduce the heat.
  4. Insert the core temperature probe into the steak.
  5. Remove the steak from the grill when it reaches the desired core temperature and let it rest.
  6. Carve across the grain and serve.

How to prepare Cuscino in a pan – in 5 steps

Preparation:
  1. Preheat pan without oil for 2-4 minutes on high heat, preheat oven to 120 °C.
  2. Salt the steak, add oil to the pan and sear on all sides.
  3. Place the steak in the oven and insert the core temperature probe.
  4. Remove the steak from the oven when it reaches the desired core temperature and let it rest.
  5. Carve across the grain and serve.

Measure core temperature on the Cuscino

To ensure the meat is cooked to perfection, we recommend using a digital probe thermometer. Insert the probe into the center of the meat to measure the core temperature. Tip: Place the probe lengthwise on the meat, measure the insertion depth, and insert it to the mark.

Cuscino core temperature

The core temperature for the cuscino is a matter of taste. Our recommendation:
Designation Description core temperature
Blue Roasted on the outside, cool and raw on the inside 42 °C
Rare / Bloody Very reddish in the core 48-52 °C
Medium-Rare Slightly pink, but still reddish 52-56 °C
medium Clear pink with reddish tint 56-60 °C
Well Done / Through Almost completely cooked 60-64 °C
* Our core temperature recommendation for the Cuscino: 56 °C
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Cuscino

Cuscino

Juicy shoulder cap, almost as tender as fillet, aromatic, perfect for quick frying or grilling.
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    Cuscino from herb pork

    The cuscino (Italian for "pillow") gets its name from its shape. After searing, the piece resembles a small pillow. It's extremely juicy and surprisingly tender—a real insider tip for pan-frying and grilling!

    Cuscino explains - Meat consultation

    The characteristics of the Cuscino

    The cuscino is the muscle cap of the scap bone in the pork shoulder. This muscle is little used and, despite its location in the shoulder, is very tender and flavorful, even though there are slight tendons in the meat.

    Raising our herb pigs

    Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. It has been the first pig hotel in southern Baden since 2019. Here, the pigs live in a species-appropriate animal welfare barn with plenty of space and straw for rooting outside. The older barns are continuously being renovated to modern animal welfare standards.

    Thanks to slow fattening, our pigs reach slaughter age at approximately seven months, resulting in high-quality, dry meat. Thanks to our closed system and short transport routes of no more than 60 km, we avoid the use of antibiotics and protect both the animals and the environment. 80% of our pigs come from our own rearing, and 20% from partner farms.

    Preparation of Cuscino

    How to prepare Cuscino on the grill – in 6 steps

    Preparation:
    1. Prepare a grill with two zones: high heat and indirect heat.
    2. Salt the steak and place it in the hot zone to develop roasted aromas.
    3. After searing, place in the indirect zone and reduce the heat.
    4. Insert the core temperature probe into the steak.
    5. Remove the steak from the grill when it reaches the desired core temperature and let it rest.
    6. Carve across the grain and serve.

    How to prepare Cuscino in a pan – in 5 steps

    Preparation:
    1. Preheat pan without oil for 2-4 minutes on high heat, preheat oven to 120 °C.
    2. Salt the steak, add oil to the pan and sear on all sides.
    3. Place the steak in the oven and insert the core temperature probe.
    4. Remove the steak from the oven when it reaches the desired core temperature and let it rest.
    5. Carve across the grain and serve.

    Measure core temperature on the Cuscino

    To ensure the meat is cooked to perfection, we recommend using a digital probe thermometer. Insert the probe into the center of the meat to measure the core temperature. Tip: Place the probe lengthwise on the meat, measure the insertion depth, and insert it to the mark.

    Cuscino core temperature

    The core temperature for the cuscino is a matter of taste. Our recommendation:
    Designation Description core temperature
    Blue Roasted on the outside, cool and raw on the inside 42 °C
    Rare / Bloody Very reddish in the core 48-52 °C
    Medium-Rare Slightly pink, but still reddish 52-56 °C
    medium Clear pink with reddish tint 56-60 °C
    Well Done / Through Almost completely cooked 60-64 °C
    * Our core temperature recommendation for the Cuscino: 56 °C

    Frequently Asked Questions

    Is it possible to ship meat and sausage in the summer?

    Yes, thanks to our innovative, sustainable paper packaging, shipping is possible even on very hot days

    How is the goods cooled

    If your package contains goods that require refrigeration , they will be cooled using ice packs made of pure water . The package is also insulated with our innovative, sustainable paper packaging .

    How are the products packaged?

    Almost all products are individually vacuum-packed . Only a few smoked products are simply wrapped.

    Do I have to be at home when my package is delivered?

    Our shipping service provider, GO! Express, has a delivery authorization to leave packages if no one is at home . While our packaging keeps items cold for up to 48 hours , you should always ensure someone is available to receive the package . It may also be advisable to have your package delivered to your workplace . You can safely keep the package sealed in a cool place until the end of the day. If, despite all these measures, you are not at home, GO! Express will attempt to contact you.

    Can I refreeze products that were shipped frozen, even if they are delivered thawed?

    Since our sustainable packaging ensures that the cold chain is never interrupted , you can refreeze the products without any worries .

    If I order multiple pieces of one item, will I receive them all at once?

    If you order multiple pieces of an item, you will, of course, receive the requested number individually packaged in the weight/quantity specified in the shop.