Buy pork cheeks

Unfortunately, since the turn of the millennium, we have not been able to slaughter our own meat due to the closure of the Nuremberg slaughterhouse. But we are lucky: our uncle Hans Rössner in Uehlfeld runs his own slaughterhouse and does the slaughtering for us. This way we can ensure that we only buy meat from the region, namely from farmers in the immediate vicinity. The animals travel a maximum of 30 minutes' drive from Uehlfeld. The reason why our pork cheeks taste particularly aromatic: the pigs are picked up by the farmers on Saturday and are kept in the stable next to the slaughterhouse all day Sunday. This way we can ensure that they get some rest before they are slaughtered on Monday or Tuesday.

The ideal way to prepare cheeks is to braise them. Temper your pieces of meat, i.e. take them out of the fridge about 30 to 60 minutes beforehand. Fry them in a roasting pan with clarified butter until golden brown on all sides. Remove the meat, fry the onions and vegetables to taste. Pour in liquid, e.g. port wine or meat broth. Put the pork cheeks back on the vegetables. Now continue to braise in the oven with the lid closed until the meat falls apart. In Franconia, the cheeks are also called Bäggla and we also have beef or veal cheeks. Are you looking for more preparation ideas? Just watch our video .

With pleasure. First visit our YouTube channel Freyberger TV, where you will find helpful preparation tips, background information and delicious meat entertainment. If that is not enough for you, then feel free to write us an email or give us a call. We will be happy to help you and give you assistance.