Schäufele is a traditional pork dish from Franconia in southern Germany, made from the pig's shoulder, and takes its name from the shoulder blade, or scapula, that the cut is named after. The shoulder meat is cooked bone-in together with its rind, which is scored in a criss-cross pattern, seasoned with salt, pepper and caraway, and roasted with root vegetables and onions in beer for about two to three hours. Variations of the dish are also found in the German region of Baden and in Switzerland. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Connections
Expresses Tradition
Source Schäufele (Wikipedia)
In Cuisine
Source Schäufele (Wikipedia)
Uses Ingredient
Source Schäufele (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Germany, originated there.
Sources
1. Schäufele (Wikipedia)
https://en.wikipedia.org/wiki/Sch%C3%A4ufele (dietary-suitability)
It is made from the pig's shoulder meat, which gives the dish its name, Schäufele , or the pig's scapula.
In Cuisine: German Cuisine, lead paragraph
Schäufele (pronounced [ˈʃɔʏ̯fələ] also "Schäuferle", "Schüfeli", "Schäuferla" or "Schäufelchen") is a traditional dish from Franconia in the south of Germany.
Uses Ingredient: Pork, lead paragraph
It is made from the pig's shoulder meat, which gives the dish its name, "Schäufele", or the pig's scapula.
View the SourceSchäufele (Wikipedia)
Expresses Tradition: Salt Curing, Smoking and Drying, Wikipedia category: Category:Smoked meatView the Source Reader Challenges (0)
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