Buy pork cheeks

Unfortunately, since the turn of the millennium, we have been unable to slaughter our own meat due to the closure of the Nuremberg slaughterhouse. But we are lucky: Our uncleHans Rössner in Uehlfeldoperates its own slaughterhouse and handles the slaughtering for us. This ensures that we source only meat from the region, specifically from farmers in the immediate vicinity. The animals travel a maximum of 30 minutes' drive from Uehlfeld. The reason our pork cheeks taste particularly aromatic: The pigs are picked up by the farmers on Saturday and are kept in the barn next to the slaughterhouse all day Sunday. This ensures that they get enough rest before being slaughtered on Monday or Tuesday.

The ideal way to prepare cheeks is to braise them. Temper your pieces of meat, so take them out of the fridge about 30 to 60 minutes beforehand. Brown them in a roasting pan with clarified butter on all sides until golden brown. Remove the meat, fry the onions and vegetables to taste. Pour in liquid, e.g. port wine or meat broth. Place the pork cheeks back on top of the vegetables. Now let them braise in the oven with the lid closed until the meat falls apart. In Franconia, the cheeks are also called Bäggla and we also have them fromBeeforCalf. Are you looking for more preparation ideas? Just take a look at ourvideoto.

With pleasure. Why not visit ourYouTube channelFreyberger TV, here you'll find helpful preparation tips, background information, and delicious meat entertainment. If that's not enough for you, feel free to send us an email or give us a call. We'll be happy to help and provide you with support.