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Oven-fresh "Schäufele"

Schäuferle mit Kloß und Blaukraut © Daniela Haug

Franconian “Schäufele” – pork shoulder – is a typical Sunday meal in the region. The dish is prepared from a pork shoulder complete with bone and rind. The meat is tender and the rind is crisp and crunchy. It is the real treat for a true Franconian and is only roast right if it “crunches”.

Oven-fresh “Schäufele” – Typically Franconian

The heart of the cut is the meat on the underside of the bone, sometimes called the mayor’s or parson’s piece. It is particularly tender and is sought out by those who know the cuisine of Franconia. The lean cut is slow roasted to make the meat soft as butter. The bone not only produces the classic look of the cut, but also adds flavor. By the way, the name of the dish in the local dialect comes from the bone – because it looks like a little shovel, the dish is called “Schäufe-le”.

Potato dumplings are the preferred side dish to Franconian Schäufele, with both meat and dumpling swimming in a delicious dark gravy. The roasted bread cubes hidden inside allow them to cook evenly and are an “insider’s treat”. In the summer, a fresh salad plate is a common accompaniment; in the winter, you’ll enjoy savoy cabbage or sauerkraut.

Schäufele is one of the most beloved Franconian foods. Here, culinary expert Christian Wagner from Barcode Union gives us his secret recipe.

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Ingredients (serves 4):

  • 4 Schäufele: Cut from the pork shoulder bone-in with rind (let your butcher score the rind with a grid, or do it yourself with a sharp knife), each piece should have ca. 750 g raw weight
  • 15 g salt
  • 2 whole cloves
  • 4 g pepper
  • 1 bay leaf
  • 4 g whole caraway seeds
  • 1 clove of garlic
  • 2 g majoram
  • 50 ml vegetable oil
  • 120 g onions
  • 40 g carrots
  • 40 g celery
  • 10 g tomato paste
  • 200...
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