Fleischverhältnis
The term *Fleischverhältnis* (German for "meat ratio" or "flesh ratio") is primarily used in the context of German cuisine and traditional meat-based dishes, particularly those involving pork. It refers to the proportion of meat to other ingredients, such as fat, broth, or vegetables, in a recipe. This concept is often emphasized in regional German cooking, where meat is a central component, and the balance of flavors and textures is carefully considered.
In many classic German dishes, such as *Sauerbraten* (marinated pot roast) or *Kasseler* (cured pork knuckle),
The term also appears in discussions about meat preservation and curing, where the ratio of meat to