Schlachtfleisch
Schlachtfleisch is a German term that translates to "slaughter meat" or "butcher meat." It refers to the meat of animals that have been freshly slaughtered, typically intended for immediate consumption or processing. This term is most commonly used in the context of pork. Schlachtfleisch often implies meat that has not been aged or cured, and it is a staple in traditional German cuisine.
The preparation of Schlachtfleisch can vary. It is often boiled or fried and is a key ingredient
Historically, Schlachtfleisch was a way for households and communities to utilize an entire animal after slaughter,