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Köche-Nord.de • Schweinefleisch (Basisinfo)
Schweinefleisch (Basisinfo)

Menge: 1 Text

Schweinefleisch braucht im Gegensatz zu Rindfleisch nur eine kurze
Reifezeit und muss nicht abhaengen.

Die besten Stuecke vom Schein sind:

* Koteletts gehoeren zu den beliebtesten Teilstuecken. Sie werden als
ganzer Braten, als Stiel- oder Filetkoteletts geschnitten.

* Nuss oder Maus ist eins der vier Teilstuecke, in die der Schinken
zerlegt wird. Sie ergibt ganz koestliche Braten oder saftige
Rouladen.

* Unterschale ist ebenfalls ein teil der Keule (Schinken). Man
bereitet daraus gerne Braten mit knuspriger Schwartenkruste.

* Oberschale aus der Keule wird meistens zu Schnitzeln
aufgeschnitten. Man kann sie jedoch auch im Ganzen braten.

* Schweinehals oder Kamm wird gepoekelt und leicht geraeuchert als
Nackenkassler angeboten und dann gekocht oder geschmort.

* Vorderhaxe wird meist gepoekelt (Eisbein im Norden, Surhaxe im
Sueden), die Hinterhaxe oder Schinkeneisbein gern gegrillt.

* Filet oder Lende liegt als feinstes Stueck an der Unterseite des
hinteren Kotelettenstrangs. Es wird gebraten, gegrillt, geschmort.

* Nacken, Hals oder Kamm ist der durchwachsene vordere Teil des
Kotelettenstrangs. Er gibt herzhaft (Grill-)Steaks und Braten.

* Schulter, Bug oder Blatt wird teils "wie gewachsen", teils
ausgeloest und ohne Schwarte angeboten. Sehr gut fuer Braten
und Gulasch.

* Huefte oder Schinkenspeckstueck ist das vierte Teilstueck der
Keule. Man kann es kochen, braten, schmoren und grillen.

* Dicke Rippe oder Brust gibt eine koestliche Einlage fuer Eintoepfe
und ist -als gefuellte Schweinebrust- ein koestlicher Sonntagsbraten.