Schäufele

Schäufele (also "Schäuferle", "Schüfeli", "Schäuferla" or "Schäufelchen") is a traditional dish from Franconia in the south of Germany.

Before that, the pork rind is scratched in a criss-cross pattern, seasoned with salt, pepper and caraway and put in a casserole dish with diced root vegetables and onions where it is doused with beer and roasted in the oven for about two or three hours.

The roast is ready as soon as the meat is easy to separate from the bone and the pork rind is crispy and golden brown.

[2] In Baden, the meat is cured and smoked before it is simmered in a broth of water, white wine, vinegar, onion, bay laurel and clove for about two to two and a half hours.

Although available all year around, Schäufele with potato salad is the typical Christmas Eve supper in the southern half of Baden.