Schäufele

Schäufele, Schäuferle, Schäuferla, Schäufala or shovel is the southern German name for the flat pork shoulder; in Switzerland and in South Baden, the piece Schüfeli or Schiifeli is called. The name derives from that is connected, shovel-shaped shoulder blade with the meat.

As Schäufele Traditional meals are also referred from the flat shoulder of pork:

For the Frankish pork shoulder meat with salt, pepper and cumin is cross inscribed the rind at the raw shoulder bone and rind, spiced, on diced root vegetables and diced onions set in a roasting pan, added some stock and possibly dark beer and all for a good two to three hours in the oven fried. When finished, the pork shoulder meat should easily peel off the bone and be the rind crisp and golden brown. It is served with dark gravy, potato dumplings and in Middle Franconia with mixed salad, in parts of Upper Franconia with sauerkraut or rarely with red cabbage and in Lower Franconia mainly with savoy cabbage.

The Baden Schäufele is a salted and cured pork shoulder. It is cooked in a broth of water, white wine and vinegar with onion, bay leaf and cloves just below the boiling point of two to two and a half hours. Served from Baden pork shoulder with a potato salad, which was dressed with the cooking broth and salt, pepper and vinegar. The so-called " Schiifeli " with potato salad ( " Erdepfelsalat " ) and corn salad ( " Sunnewirbeli " ) is a traditional food in South Baden on Christmas Eve.

The Swiss Schüfeli is also cured and smoked, cooked with broad beans or sauerkraut. It is a common Christmas dinner in Switzerland.