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

Schäufele recipe of our culinary expert Christian Wagner


  • 1.5 kg Franconian Schäufele pork shoulder bone-in and with rind
  • 300 g Carrots
  • 150 g Leek
  • 150 g Onions
  • 150 g Celery root
  • 1 teaspoon Caraway
  • Salt
  • Pepper
  • Oil or clarified butter for browning


Cut the meat into 6 to 8 cm-thick portions and slit a grid pattern into the rind.

Wash the meat, pat it dry and season with salt. Heat the oil or clarified butter in a large stew pot and sear the meat over high heat on all sides.

Cut the vegetables into cubes and sauté lightly, add a cup of water and season with salt and caraway.

Place the Schäufele with the rind side up on the vegetables and roast it in a pre-heated oven for 2 hours at 180°. Baste the roast occasionally with the juices. In the last 10 minutes, increase the temperature to 220° (top heat) - This makes the crust crispy.

Add a bit of water to the juices. Puree the vegetables and pass the sauce through a sieve. Season to taste and enjoy!

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