fraenkisches schaeufele kaufen schaeufele orginal fraenkiscches schaeuferle - natürlich von Freyberger
fraenkisches schaeufele kaufen 19 Schaeufele Schwein Schaeuferla Schaeuferle Zubereitung - natürlich von Freyberger
Origin

Shelf life & storage

Our Franconian Schäufele is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Franconian Schäufele

    €10,00
    €16,67 /kg

    Tax included. Shipping calculated at checkout

    54 reviews
    54 reviews
    • Schäufele, the classic from Franconia!
    • vacuum-packed
    • Artisanally made
    • Watch the video to learn how to get the perfect crispy skin on your Schäufele.
    variant:600g portion cut
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Franconian Schäufele

    600g portion cut

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our Franconian Schäufele is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Dirk Dirk Freyberger

      Besides the Bratwurst from Franconia, Schäufele is probably the most important cultural heritage of Franconia. It's always hard for me to bear that non-Franconians don't know our Schäufele! If you want to know how to get the perfect crackling, then check out Freyberger TV now!

      Dirk Freyberger
      Dirk Freyberger

      Need some inspiration?

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      Video Thumbnail
      fränkisches Schäufele

      der perfekte Krustenbraten

      So gelingt die knusprige Kruste

      If there's one thing that excites a Franconian, it's the perfectly roasted, crispy crust of an original Franconian Schäufele (shoulder shoulder). And that's also the greatest challenge in preparing such a fine roast: the crust. A Schäufele is no ordinary roast with a crust from the shoulder, and certainly not from the leg. No, it is cut from the middle section of the shoulder, the best part, with the entire shoulder bone. Anyone who buys a Franconian Schäufele knows that the shoulder bone is the secret. It keeps the meat moist until it falls off the bone.

      No matter which roast you are using: If you want to roast a rind until it is crisp and crispy, the following applies: at the beginning of the cooking process, you need moist heat! This can be somewhat lower, for example, between 130 and 150 °C in the oven. There are various approaches here, such as cooking the Franconian Schäufele with the rind facing down in a pot for 30 minutes. However, we recommend this method: At the beginning, place the cut rind facing down in the roasting pan, with plenty of beer in the roasting pan. One thing to note here: DO NOT sear the crust. After about 45 to 75 minutes, turn theRoast porkwith the rind facing up. Put the beer drippings in a separate pot on the stove. Now turn the oven heat up to about 180°C. But before we tell you everything: Check out ourYouTube Video!

      Handwerk, das man schmeckt

      At your local Freyberger, you can get a Festtagsbraten cut of the Franconian Schäufele (a pork shoulder) or a portion cut. A generous portion weighs about 600g including the crust and bones, and will satisfy even the most hearty eaters. The Festtagsbraten cut weighs at least 1.8kg, making it sufficient for about 3 to 4 people. But be careful: there's bound to be some controversy over the crispy, golden-brown crust of this delicious Sunday roast.
      Of course we also have otherSpecialties from Uehlfelder EdelschweinWe have a selection of fine pork for you. How about some delicious ribs to go with it? For example, our back ribs orSt. Louis Cut Ribs!! Or a juicy roast pork neck. Anyone who hasn't bought a Franconian shoulder of pork yet is missing out on the unique, crispy crust.

      Mit unserem fränkischen Schäufele kaufen Sie auch fränkisches Schwein

      Unsere fränkischen Schweine werden von Hans Rössner in der gleichnamigen Metzgerei in Uehlfeld geschlachtet. Er ist der Cousin des Seniorchefs Reiner Freyberger und bezieht die Tiere aus der unmittelbaren Umgebung der Metzgerei, maximal 30 Minuten Fahrtzeit vom Hof zur Metzgerei. Die besondere Fleischqualität kommt nicht nur durch ausreichend Platz der Tiere, dem kurzen Transportweg, der langsameren und längeren Mast der Tiere sowie dem selbst angebauten genfreien Futter zustande. Auch die besonders schonende Schlachtung der Tiere resultiert in einer außergewöhnlichen Spitzenqualität des Schäufele Fleisches. Also fränkisches Schäufele von glücklichen Schweinen aus Franken.

      Häufige Fragen zum Fränkischen Schäufele

      The Schäufele is traditionally prepared in the oven. Cook at 160-180°C for about 2-3 hours, basting regularly with roasting juices. For the last 20 minutes, increase the temperature for a crispy crust.

      The pork has already been seasoned with salt, caraway, and a traditional spice blend. The rind is scored in a diamond pattern to ensure it becomes beautifully crispy when roasted.

      Plan for about 2.5 to 3 hours of cooking time. For every 500g of meat, allow approximately 45 minutes over medium heat, plus time for searing and for a crispy crust.

      Store in the refrigerator at a maximum of 4°C and prepare within 2-3 days. The Schäufele can also be frozen without problems - it will then keep for up to 6 months.

      Expect about 300-400g per person for a normal appetite. A whole Schäufele usually weighs between 1.2 and 1.8 kg, making it enough for 3-4 people as a main course.

      Yes, that works wonderfully! Grill for about 2-3 hours over indirect heat. A water pan under the grate will provide moisture. The rind will become especially crispy.

      The "Schäufele" comes from the flat pork shoulder with the characteristic shoulder bone. The hock, on the other hand, is the lower leg of the pig and has a rounder shape with more connective tissue.

      Traditionally, Franconian Schäufele is served with potato dumplings and cabbage – usually sauerkraut or red cabbage – accompanied by a rich gravy or dark beer sauce made from the stock.

      Die klassischen Beilagen zu einem fränkischen Schäufele

      Wer fragt, was zu einem fränkischen dampfenden Schäufele dazu gehört, der ist wahrlich kein Franke. Denn die Antwort liegt uns Franken im Blut: Kloß und Soß' natürlich! Das sind die wichtigsten Beilagen zu einem leckeren fränkischen Schäufele. Klassisch ist der Kloß ein Kartoffelkloß, aber auch die Variante Semmelkloß passt du einem knusprigen Schäufele. Ob man das jetzt noch mit einem knackigen Blattsalat, dem klassischem Krautsalat oder aber einem leckeren Gemüse wie z.B. Wirsing, Karotten oder Blaukraut ergänzt, das bleibt jedem selbst überlassen. Jetzt Schäufele kaufen und genießen!