Schaufele

Schaufele (also "Schauferle", "Schufeli", "Schauferla" or "Schaufelchen") is a traditional dish from the South of Germany. It is made from the pork's shoulder meat which gives the dish its name as "Schaufele" is the depiction for the pork's scapula.

"Schaufele" from Baden

Depending on region the recipe for the dish differs a bit:In Franconia the meat, the pork rind and the bone are scratched in a criss-cross-pattern, seasoned with salt, pepper and caraway and put in a casserole dish with diced root vegetables and onions where it is overpoured with beer and roasted in the oven for about two or three hours. The roast is ready as soon as the meat is easy to dissolve from the bone and the pork rind is crispy and golden brown. It is then served with various side dishes including gravy, Kartoffelkloße, salad, sauerkraut, red cabbage and savoy cabbage.In Baden the meat is cured and smoked before it is simmered in a broth of water, white wine, vinegar, onion, bay laurel and clove for about two to two and a half hours. It is then served with potato salad, dressed with a broth of salt, pepper and vinegar.In Switzerland it is also cured and smoked but served with beans or sauerkraut. There it is very common as a Christmas dish.Zum Schneider Restaurant & Biergarten107 Avenue C, New York, NY 10009(212) 598-1098 ‎zumschneider.com
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