from the Austrian straw pig
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The Hindquarter shank is an Austrian speciality. Compared to the front one, it is much meatier, darker coloured, fine-grained and extremely aromatic. This makes the hind stilt of the straw pig perfect for long cooking times. Its hearty aroma refines hearty dishes such as rice or cabbage.
The Hindquarter shank is part of the foot and connects to the leg. In Austria, stilts are also offered brushed in. In Germany it is salted, then cooked and is known as Surhaxe.
Apart from the really juicy and crispy taste, what else speaks for the product? The wonderfully easy preparation!
How the Hindquarter shank is prepared?
This is how it is guaranteed to succeed!
Just rub the Hindquarter shank with salt, wrap it in aluminium foil and roast it in the oven at 150 °C for 3 - 3.5 hours until soft. Then unwrap and collect the juices, heat the oven to 240 °C, rub the stilt again with salt and then cut into it and roast for about 15 minutes to create a crispy rind.
Quantity per person
A stilt weighing 1.5 kg is enough for four to five people.
Herkunft und Haltung
Pigs are extremely intelligent and clean animals. Therefore, species-appropriate and caring rearing is the be-all and end-all for us.
A requirement that is also noticeable in the taste. If you compare pigs from factory farms, for example, one thing is immediately clear: due to the permanent stress, the meat is much firmer, loses a lot of water during roasting and has hardly any flavour of its own.
For us at Fitmeat, this kind of rearing is out of the question for many reasons. We fight for animal welfare and the appreciation of meat products and strictly distance ourselves from immoral factory farming.
After the careful and stress-free individual slaughter of the pigs, our butchers leave the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful aroma.
Details to the article ”Hindquarter shank”
|Noble pig/landrace x Pietrain
|Farm-grown vegetable feeds such as barley, wheat, rape, beans, peas and maize. Non-GMO donauja from regional cultivation serves as a source of protein, as well as minerals and vitamins.
|Shelf life at 0-4°C
|Shelf life at -18°C
|Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
|Storage advice (Fresh)
|Store refrigerated at 0 °C to +4 °C.
|Storage advice (deep-frozen)
|*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.