Franconian Schäufele - traditional preparation

The Franconian Schäufele - preparing and enjoying Franconian cultural heritage

Schäufele, pork Schäufele, Schäuferla, Schäufli or simply Schäufele roast - this living piece of culinary culture has many names and even more fans. This is due to the unique aroma and tender texture of the rustic Franconian classic, which is served with spicy sauerkraut and hearty potato dumplings. We'll tell you where the Franconian Schäufele got its name from, which drink goes best with it at the table, how the regional classic is best prepared , why the Schäufele is called Schäufele and where you can buy tender Schäufele.

The traditional Franconian Schäufele

With the Franconian Schäufele, southern German cuisine has a hearty classic to offer. It's no wonder that the juicy roast pork is also known as the "Franconian national dish". Even though this piece of meat is widespread in southern Baden and Switzerland, as well as in Hesse, the way it is prepared in Franconia is very special. In almost every inn in Franconia, fans of a hearty piece of meat can enjoy the innkeepers' special recipe.
While the Schäufele is traditionally served with gravy and dumplings, in Upper Franconia it is served with hearty sauerkraut or red cabbage. In Middle Franconia, on the other hand, a crisp mixed salad is served, while in the country inns of Lower Franconia a portion of hearty savoy cabbage ends up on the plate. However, the dish has one thing in common everywhere: the Franconian method of preparation, thanks to the fine palates, a buttery tender roast with a golden brown, crispy crust smiles out of the oven.

Buy Schäufele: Where does the roast come from?

Yes, in southern Germany people tend to make things diminutive in their language. The Schäufele is not spared from this either. Of course, the roast does not come from the hardware store, but from the pork shoulder. The pork shoulder is usually a piece of meat weighing at least 2 kilograms, with a distinctive rind, which is cooked directly on the bone. The shoulder piece comes from the region between the front leg and the neck. In addition to the high tendon content, the coarse fiber structure of the muscle meat is typical of the pork shoulder roast. This makes the meat particularly juicy on the one hand and gives it its texture on the other.

Where does the pork shoulder get its name from?

Connoisseurs who want to buy and prepare a hearty Schäufele often ask themselves the question of the origin of the name. The origin of the name becomes clear when the buttery soft meat falls off the bone during consumption. The Schäufele is named after that very bone. After all, the shoulder blade of the pig, like our shoulder blades, is shaped like a shovel. And since people in Franconia, as in Baden, like to make things cute in keeping with their cheerful mentality, the Franconian national dish is not called "Schaufel" but "Schäufele".
Cultural asset in the kitchen: What makes the Franconian Schäufele so special and a Franconian cultural asset is the special way it is prepared. After all, Hessian Kasseler also consists of this piece of meat, but it is prepared completely differently. Traditionally, the Schäufele is cooked on the bone. The rind is cut crosswise before braising. Together with the seasoning of salt, pepper and the caraway seeds responsible for the characteristic taste, this creates the typical crust. In the Franconian preparation method, the prepared meat ends up on a base of onions and diced root vegetables. Some restaurateurs also use a strong dark beer to pour on the roasting juices and to coat the meat. Depending on the size, the roast braises in the oven for two to three hours until the Franconian Schäufele is golden brown.
and crispy.

How to prepare pork shoulder

In order to enjoy the Franconian Schäufele, however, it must first be prepared. The best way to buy the Schäufele is freshly cut from a quality butcher you trust. It is particularly practical to order the Schäufele freshly cut from us online. To ensure that the Schäufele turns out perfectly after purchase, you will need the following ingredients:

- 1 pork shoulder (depending on the number of people 1.2 to 1.8 kilograms per piece)
- about 150 grams of leek
- 1 parsnip
- 250 grams of onions
- 1 carrot
- Parsley
- White pepper
- Salt
- Caraway seeds
- Water

But how is the roast pork prepared? Fortunately, it is almost as easy as buying the shoulder of pork.

And it works like this:

- Step 1: Preheat the oven to 160 degrees using top/bottom heat before you start further preparations.
- Step 2: Cut the pork shoulder's rind crosswise and dice the vegetables. (Our shoulders are already cut!)
- Step 4: Put the coarse vegetables in the roasting pan and place the shoulder of pork on top with the cut rind facing down.
- Step 5: Season the top of the shoulder of pork with salt, pepper and caraway. Add some caraway and parsley to the vegetables.
- Step 6: Pour about a liter of water into the roasting pan. Alternatively, you can use a liter of malty dark beer for an even more rustic taste.
- Step 7: Put the roast in the oven. After about 45 minutes, turn the rind upwards.
- Step 8: Then cook the meat in the oven for another one and a half to two and a half hours at 160 degrees Celsius until it falls off the bone. Prepare the side dishes in the meantime.
- Step 9: To finish the meat, remove the roasting pan from the oven and remove the vegetables and pan juices. Reduce this mixture in another pan to create a hearty sauce.
- Step 10: At the same time, set the oven to 220 degrees on the grill function to get the crust of the shoulder of pork really crispy.

When the crust is "gracherd" (Franconian for crunchy) golden brown, take it out of the oven. And the perfect Schäufele is ready. As you can see, preparing it is just as easy as buying a Schäufele. Then serve the meat with dumplings and sauerkraut.

Would you rather watch a video about it? Then we have the right video from Freyberger TV for you: The secret of the perfect crust !

Which drink goes well with Schäufele roast?

Buying a good shoulder of pork is only half the battle for a successful culinary evening. The right drinks should also be on your shopping list. In the spirit of the Franconian
In terms of food culture, a good glass of white wine is ideal to round off the aroma of pork shoulder. A bottle of Silvaner from Austria is particularly recommended.
If you prefer the barley juice, you can chill a few bottles of malty cellar beer.

Buy and enjoy Schäufele

With a hearty shoulder of pork you are buying the basis for a hearty Franconian meal. It doesn't matter whether you go for the classic vegetable broth and sauerkraut or red cabbage and a malty beer sauce. That's your decision. You can buy the Franconian shoulder "fillet", the shoulder of pork, from us either in one piece or pre-portioned in portions of 600 grams or 1,200 grams.