Franconian Schäufele

No matter which type of roast you are using: If you want to fry the rind until it is crispy and crunchy, the following applies: at the beginning of the cooking process, you need moist heat! This can be a little lower, for example between 130 and 150 °C in the oven. There are various different approaches to this, such as cooking the Franconian Schäufele with the rind facing down in a pan for 30 minutes. However, we recommend this method: to begin with, place the cut rind facing down in the roasting pan, with plenty of beer in the roasting pan. One thing to note here: DO NOT fry the crust. Then, after around 45 to 75 minutes, turn the roast with the rind facing up. Put the beer frying residue in a separate pan on the stove. Now the heat in the oven needs to be turned up to around 180 °C. But before we tell you everything here: watch our YouTube video !

At your Freyberger you can get a holiday roast cut from the Franconian Schäufele or the portion cut. A decent portion is around 600g including crust and bones and will satisfy even big eaters. The holiday roast cut weighs at least 1.8 kg. Which means it is enough for around 3 to 4 people. But be careful: there will definitely be arguments about one thing: the crispy, golden brown crust of this delicious Sunday roast.
Of course, we also have other specialties from the Uehlfelder Edelschwein Edelschwein on offer for you. How about a few tasty ribs with it, for example, our back ribs or St. Louis cut ribs! Or a juicy pork neck roast. If you don't buy a Franconian Schäufele yet, you're missing out on the unique, crispy crust.

Our Franconian pigs are slaughtered by Hans Rössner in the butcher's shop of the same name in Uehlfeld. He is the cousin of senior boss Reiner Freyberger and sources the animals from the immediate vicinity of the butcher's shop, a maximum of 30 minutes' drive from the farm to the butcher's shop. The special quality of the meat is not only due to the animals having enough space, the short transport route, the slower and longer fattening of the animals and the home-grown GMO-free feed. The particularly gentle slaughter of the animals also results in the exceptionally top quality of the Schäufele meat. In other words, Franconian Schäufele from happy pigs from Franconia.

Anyone who asks what goes with a steaming Franconian Schäufele is certainly not a Franconian. Because the answer is in our Franconians' blood: dumplings and sauce, of course! These are the most important accompaniments to a delicious Franconian Schäufele. The classic dumpling is a potato dumpling, but the bread dumpling variant also goes well with a crispy Schäufele. Whether you add a crispy leaf salad, the classic coleslaw or a delicious vegetable such as savoy cabbage, carrots or red cabbage is up to you. Buy Schäufele now and enjoy!