Schäufele

Schäufele is a traditional roasted pork shoulder dish originating from Franconia, a region in Bavaria, Germany. The name "Schäufele" is derived from the Franconian dialect word for shoulder blade. The dish is characterized by its crispy crackling and tender, juicy meat.

Preparation typically involves scoring the pork rind in a diamond pattern, allowing the fat to render and crisp up during roasting. The meat is often seasoned with salt, pepper, and sometimes caraway seeds. It is then slow-roasted, often with a liquid such as beer or broth in the roasting pan, to keep the meat moist. Common accompaniments include potato dumplings (Knödel), sauerkraut, or a simple cabbage salad, all typically served with a rich gravy made from the pan juices.

Schäufele is a popular dish in traditional Bavarian and Franconian restaurants and beer gardens. Its hearty nature makes it a staple during colder months and a festive meal for special occasions. The balance of the savory, tender meat and the exceptionally crunchy rind is central to the appeal of this regional specialty.