Schäufele

Schäufele is a cherished dish from southern Germany, made from the pig's shoulder meat, or scapula. Its preparation varies by region, giving it a distinctive flair depending on where you are.

In Franconia, the meat is scored along with the pork rind and bone, then seasoned with salt, pepper, and caraway. It's placed in a casserole dish with diced root vegetables and onions, generously doused with beer, and roasted in the oven for several hours. The result is tender meat with a crispy, golden-brown rind. It's typically served with sides like gravy, Kartoffelklöße (potato dumplings), salad, sauerkraut, red cabbage, and savoy cabbage.

In Baden, the approach is slightly different. The meat is first cured and smoked, then simmered in a flavorful broth made of water, white wine, vinegar, onion, bay laurel, and clove. This version is usually paired with potato salad dressed with salt, pepper, and vinegar. Schäufele with potato salad is a traditional Christmas Eve supper in southern Baden.

In Switzerland, Schäufele is also cured and smoked but is often accompanied by beans or sauerkraut. It's a popular dish during the Christmas season.

Whether in Germany or Switzerland, Schäufele is a hearty, flavorful dish that highlights regional culinary traditions, making it a cherished part of holiday celebrations and family gatherings.