Schäufele facts for kids
Schäufele (pronounced "SHOY-feh-leh") is a yummy traditional dish from southern Germany. It's made from the shoulder part of a pig, which is where it gets its name. "Schäufele" actually means "little shovel" or "shoulder blade" in German, referring to the pig's scapula bone that's often cooked with the meat.
This special meal is prepared differently depending on where you are in Germany or even in nearby countries. Let's explore how it's made in different regions!
What is Schäufele?
Schäufele is a popular pork roast. It's known for its tender meat and, in some versions, a super crispy skin called pork rind. People usually enjoy it with various side dishes like dumplings, sauerkraut, or potato salad.
Regional Styles
The way Schäufele is cooked changes from one region to another. Each place has its own special recipe!
Franconian Style
In Franconia, a region in Bavaria, Germany, Schäufele is roasted whole. This means the pork shoulder, its skin, and the bone are all cooked together. First, the pig's skin is carefully cut in a criss-cross pattern. Then, it's seasoned with salt, pepper, and caraway seeds.
The meat is placed in a baking dish with chopped root vegetables and onions. A bit of beer is poured over it, and then it's roasted in the oven for about two to three hours. The roast is ready when the meat easily falls off the bone and the pork skin is golden brown and crunchy. It's often served with gravy, potato dumplings, salad, sauerkraut, red cabbage, or savoy cabbage.
Baden Style
In the Baden region of Germany, Schäufele is prepared a bit differently. Here, the meat is first cured (preserved with salt) and then smoked. After that, it's gently cooked in a broth. This broth is made with water, white wine, vinegar, onion, bay laurel leaves, and cloves. It simmers for about two to two and a half hours.
Baden-style Schäufele is usually served with potato salad. This salad is often dressed with a simple mix of salt, pepper, and vinegar. While you can find it all year, Schäufele with potato salad is a very common meal for Christmas Eve in southern Baden.
Swiss Style
In Switzerland, Schäufele is also cured and smoked, similar to the Baden style. However, it's typically served with beans or sauerkraut. Just like in Baden, it's a very popular dish during the Christmas season in Switzerland.
