Hindquarter shank
from the Austrian straw pig
€21.90
Ready for shipping. Delivery time: 1 working day
The hind saddle is an Austrian speciality. Compared to the front one, it is significantly meatier, darker in colour, finely fibrous and extremely aromatic. This makes the Sttelze from straw pigs perfect for long cooking times.Its hearty flavour enhances hearty dishes such as rice or cabbage.
Meat knowledge
The hindquarter shank is part of the foot and is connected to the leg. In Austria it is also sold brushed. In Germany it is salted and then cooked and is known as Surhaxe.
What else makes this product so special, apart from its juicy, crunchy flavour? The wonderfully simple preparation!
How is the shank prepared?
This is how you can be sure of success!
Simply rub the hindquarter shank with salt, wrap in aluminium foil and roast in the oven at 150°C for 3-3.5 hours until tender. Once cooked, unwrap and collect the juices, heat the oven to 240°C, rub the shank with salt again, cut into slices and roast for about 15 minutes to get a crispy crust.
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 reflected in the delicious taste.
If you compare pigs from factory farms, for example, one thing is immediately clear: due to the constant stress, the meat is much firmer, loses a lot of water when roasted and hardly has any flavour of its own.
For us at Fitmeat, this type 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 careful and stress-free individual slaughtering of the pigs, our butchers allow the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful meat flavour.
Details to the article ”Hindquarter shank”
| Item number | FM102017 |
| Breed | Noble pig/landrace x Pietrain |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | 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. |
| Meat maturation | 5-10 days |
| Shelf life at 0-4°C | 6-8 days |
| Shelf life at -18°C | 120 days |
| Hygiene advice | 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. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?