Pork schnitzel from herb pork
Our pork schnitzels from herb-fed pork are ideal for preparing breaded pork schnitzels . The cut comes from the back of herb-fed pork. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.
The properties of pork schnitzel
We cut our pork schnitzels fresh to order from the loin. This way, we can guarantee that all schnitzels are uniform. The loin has very little connective tissue and, apart from the fat layer, is relatively lean . These pork schnitzels are also ideal for a healthy diet, for example, for athletes.
Raising our herb pigs
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.
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.
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.
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.
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.
Preparation of Wiener Schnitzel
How to cook pork schnitzel in a pan – in 6 steps
Ingredients for 2 people:
- 2 pork schnitzels
- 1 egg
- 50 g flour
- 100 g breadcrumbs
- 100 g clarified butter
- Salt
- pepper
Preparation:
- Flatten the schnitzels with a flat object.
- Crack the egg into a deep plate and whisk. Separate the flour and breadcrumbs into separate deep plates.
- Season the schnitzel with salt and pepper, then coat it in the flour and cover it on all sides.
- Heat a pan over medium heat, add clarified butter and heat again.
- Fry the schnitzels on all sides until golden brown and serve immediately.
Aus eigenem & Partner ViehbestandSchnitzel
Schnitzel
Frisch zugeschnittenes mageres Rückenfleisch aus tierfreundlicher Aufzucht wird extra zart und saftig beim Braten.Regular price
6,99 €
Sale price
6,99 €
Regular price
Unit price
23,30 €
per
kg
Tax included.
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Pork schnitzel from herb pork
Our pork schnitzels from herb-fed pork are ideal for preparing breaded pork schnitzels . The cut comes from the back of herb-fed pork. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.
The properties of pork schnitzel
We cut our pork schnitzels fresh to order from the loin. This way, we can guarantee that all schnitzels are uniform. The loin has very little connective tissue and, apart from the fat layer, is relatively lean . These pork schnitzels are also ideal for a healthy diet, for example, for athletes.
Raising our herb pigs
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.
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.
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.
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.
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.
Preparation of Wiener Schnitzel
How to cook pork schnitzel in a pan – in 6 steps
Ingredients for 2 people:
- 2 pork schnitzels
- 1 egg
- 50 g flour
- 100 g breadcrumbs
- 100 g clarified butter
- Salt
- pepper
Preparation:
- Flatten the schnitzels with a flat object.
- Crack the egg into a deep plate and whisk. Separate the flour and breadcrumbs into separate deep plates.
- Season the schnitzel with salt and pepper, then coat it in the flour and cover it on all sides.
- Heat a pan over medium heat, add clarified butter and heat again.
- Fry the schnitzels on all sides until golden brown and serve immediately.
