Kaminbraten

Kaminbraten (smoked pork roast) is a traditional dish that has been prepared in German households for many generations. The name "Kamin" (fireplace) refers to the fire or fireplace in which the dish was originally cooked, as the fireplace used to be the central location for meal preparation in many households. It is a succulent cut of meat that is cooked in the fireplace. Our Kaminbraten (smoked pork roast) comes from a particularly juicy and aromatic cut of meat - the pork neck, which is characterized by its fine marbling. The pork neck is pickled in brine and then smoked, which makes the meat last longer. The pork neck is then stuffed with mushrooms, onions, and parsley. Finally, the stuffed and rolled piece of meat is roasted in the oven. The meat has a crispy crust, a smoky aroma, and is juicy.

To prepare this special roast carefully, it is important to first select the right quality meat. Our high-quality meat with good marbling ensures that the roast stays succulent. Before cooking, the meat should be well brined and smoked to not only intensify the flavor but also extend the shelf life of the dish. A stuffing of mushrooms, onions, oil, herbs, and our own blend of spices tastes wonderful here. The cooking time is crucial for the tenderness of the chimney roast. It is recommended to cook the meat at a low temperature in the oven. A temperature of around 120-140 degrees Celsius ensures that the meat is cooked evenly without drying out. Regularly basting with meat juices or a marinade also helps to retain moisture. To achieve the perfect degree of doneness, a meat thermometer can be used. For a medium-rare roast, the internal temperature should be around 68-70 degrees Celsius. After cooking, it is important to let the roast rest for a few minutes so that the meat juices can distribute optimally.