Schäufele

Schäufele is a traditional Franconian dish, primarily popular in the region of Franconia, Germany. It is a specific cut of pork, typically the shoulder, that is seasoned, marinated, and slow-roasted, often served with various side dishes.

Origin and Etymology

The term "Schäufele" comes from the German word for "shovel", which refers to the shape of the cut of meat used in the dish. The dish has a long history in Franconian cuisine, with records of its preparation dating back to the 14th century.

Preparation

The preparation of Schäufele involves several steps. The cut of pork used is typically the shoulder, which is left on the bone and often includes the skin and fat. The meat is seasoned with a mixture of salt, pepper, and other spices, then marinated for several hours or overnight. It is then slow-roasted in an oven at a low temperature for several hours until it is tender and the skin is crispy.

Serving

Schäufele is traditionally served with a variety of side dishes. These can include Sauerkraut, potato dumplings, and a rich gravy made from the pan drippings. It is also often accompanied by a glass of Franconian beer.

Cultural Significance

Schäufele is a staple of Franconian cuisine and is often served at traditional festivals and celebrations. It is also a popular dish in local restaurants and inns, and is considered a symbol of the region's culinary heritage.

See Also

• Franconian cuisine
• German cuisine
• List of pork dishes

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