Hand-cut pork goulash from the butcher
We hand -carve our pork goulash from select shoulder cuts, freshly prepared to order. This is the only way we can guarantee the high quality of our goulash meat . Everything for your goulash enjoyment.
Raising our herb pigs
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.
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.
Classic pork goulash
Ingredients: 1 kg pork goulash, 500 g onions, 3-4 garlic cloves, paprika powder, 200 ml red wine, 1 l meat broth, 3 tbsp tomato paste, cayenne pepper
- Peel onions and garlic cloves and cut into cubes.
- Season the meat with salt and pepper, heat oil in a deep pot, and add some of the meat (just covering the bottom). Brown the meat on all sides and then remove from the pot. Brown the next portion and repeat until all the meat is browned. Then add the onion and garlic to the pot and sauté until golden brown, then sprinkle with paprika. Add the tomato paste to combine with the mixture and fry briefly. Then return the meat to the pot and deglaze with the red wine. Bring back to a boil, then add enough stock to cover the meat.
- Simmer gently uncovered for at least 2 hours. If there's too much liquid, add a little more stock every now and then, but only enough to lightly cover the meat.
- The goulash is ready when the meat is tender; this can take up to 3 1/2 hours.
Aus eigenem & Partner ViehbestandPork goulash
Pork goulash
Succulent shoulder pieces, hand-carved – ideal for braised goulash with a strong flavor
Regular price
17,99 €
Sale price
17,99 €
Regular price
Unit price
17,99 €
per
kg
Tax included.
Shipping calculated at checkout.
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Hand-cut pork goulash from the butcher
We hand -carve our pork goulash from select shoulder cuts, freshly prepared to order. This is the only way we can guarantee the high quality of our goulash meat . Everything for your goulash enjoyment.
Raising our herb pigs
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.
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.
Classic pork goulash
Ingredients: 1 kg pork goulash, 500 g onions, 3-4 garlic cloves, paprika powder, 200 ml red wine, 1 l meat broth, 3 tbsp tomato paste, cayenne pepper
- Peel onions and garlic cloves and cut into cubes.
- Season the meat with salt and pepper, heat oil in a deep pot, and add some of the meat (just covering the bottom). Brown the meat on all sides and then remove from the pot. Brown the next portion and repeat until all the meat is browned. Then add the onion and garlic to the pot and sauté until golden brown, then sprinkle with paprika. Add the tomato paste to combine with the mixture and fry briefly. Then return the meat to the pot and deglaze with the red wine. Bring back to a boil, then add enough stock to cover the meat.
- Simmer gently uncovered for at least 2 hours. If there's too much liquid, add a little more stock every now and then, but only enough to lightly cover the meat.
- The goulash is ready when the meat is tender; this can take up to 3 1/2 hours.
