page_title: Franconian cuisine
section_title: Meat
hierarchical_section_title: Franconian cuisine / Meat
caption_attribution_description: English: "Schäuferle", a Frankonian speciality Deutsch: Schäuferle, eine Nürnberger (fränkische) Spezialität
context_page_description: Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several Franconian food items that are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst and the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world.
context_section_description: As in most of Germany's regional cuisines, many meat dishes are found in Franconia, especially from pork. Very well known are baked pork shoulders, the so-called "Schäufele" (because of the shovel-like shoulder blade) with its cross and cut rind. Also, the very popular one is the pork roast with crust and potato dumplings, which is also popular in Upper Bavaria, where it is served with sauerkraut while the Franconians serve it with red cabbage, savoy cabbage or green beans.
  A speciality is also the "fränkische Sauerbraten". In contrast to the "rheinische Sauerbraten" it is prepared without the use of raisins, and the sauce is thickened with soaked and lightly sweeted ginger bread. This ingredient gives the dish its own typical flavour, which is then rounded off with red cabbage and in some regions the addition of lingonberry compote.
  The recipe of the famous "Schweinfurter Schlachtschüssel" Is cooked pork meat served together with sauerkraut, fresh bread and ground horseradish on table-size wood plates. Common drinks are wine from Franconia and in the end each guest gets a portion of liver and blood sausages to take home.
  Baked blood, also called "Schwaaß" is particularly in the area of Hof still a popular traditional dish. The blood of the slaughtered animal is collected and then baked with diced bacon, onion and stale bread and marjoram and salt. It is eaten with sauerkraut and potatoes as side dishes.
caption: Franconian Schäufele
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