1 post tagged “pork”

No English letters have umlauts, so our family name went through a few spelling changes in the United States. Below is a German dish that is very popular, especially in the Black Forest region, bearing our family name in it's original spelling. Thanks, to my Son, Tyler, who is stationed in Wiesbaden, for the info, and says it taste great.

Schäufele, Schäuferle, Schäuferla or Schäufala the southern German name for the flat pork shoulder in Switzerland and South Baden is the piece called Schüfeli. Name is associated with the meat, schaufelförmige scapula.

As Schäufele are also traditional dishes from the flat shoulder means:

For the Frankish Schäufele when raw piece with shoulder bones and rind the rind crosswise eingeritzt the meat with salt, pepper and cumin spiced, rolled on root vegetables and diced onions in a roaster 

Franconian Schäufele

that some meat broth and possibly dark beer and add everything for a good two up to three hours in the oven fried. When finished Schäufele should easily from the meat and bones to solve the rind crispy and golden brown. It is served with dark Bratenjus, Kartoffelklößen and Mittelfranken with mixed salad, in parts of Upper with sauerkraut or less with blue cabbage and in Unterfranken mainly with kale.

The Baden Schäufele is cured and smoked pork shoulder. It is in a brew of water, white wine and a little vinegar with onions, bay leaf and cloves, just below the boiling point two to two and a half hours cooked. Baden Schäufele served with a potato salad, with the cooking broth and salt, pepper and vinegar was turned on. The traditional court since the 1990s and also pre-sold in plastic box. It must then be heated only.

The Swiss Schüfeli is also gepökelt and smoked and comes with thicknesses beans or cabbage cooked. It is there a traditional Christmas dinner.