As a pork shoulder (also pork shoulder ), the front leg of the pig called. It's right next to the pork neck . The meat of the bow has coarse, long fibers, a fat content of around 10 percent and is streaked with tendons and is therefore particularly suitable for cooking and braising . The bow is mostly used boned (e.g. for roll roast ). An exception are Schäufele , which, like pork knuckle , is baked or cured and boiled with the bone . The meat is as well similar boiled ham prepared as ham and processed meat ham offered.
There are different national dismantling regulations for the bow, which lead to different names:
- In Germany, the entire front leg is called the bow, from which the pointed bone (template no.14) and the pork knuckle (template no.13) are partially separated.
- In the GDR , pointed bone and pork knuckle were jointly referred to as “leg”.
- In Austria, Switzerland and colloquially in southern Germany, the bow is completely called the shoulder. A distinction is made between three parts of the shoulder: the flat shoulder piece (also called Schäufele or Schüfeli in Swiss ) directly on the shoulder blade, the false fillet and the thick shoulder piece .
- Richard Hering: Herings Lexicon of the Kitchen . Ed .: F. Jürgen Herrmann. 20th edition. Pfanneberg , Haan-Gruiten 1990, ISBN 978-3-8057-0587-5 (first edition: 1907).
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