Pig bow

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Pork shoulder
Pork shoulder with bone and rind
Baked Schäufele, behind it a dumpling

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.

Meat parts

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).

Web links

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