Schweinehaxe raw LIVAR

SCHWEINHAXE

Schweinhaxe from the Limburg monastery pig. It is a classic dish that is often central to the great German beer halls and traditional restaurants. Schweinhaxe is hearty, savory and perfect for cold days or cozy evenings with family and friends!

WHAT IS SCHWEINEHAXE?

The schweinehaxe is cut from the leg of the pig and has a meaty structure. The schweinehaxe is a very popular dish in Germany and is also known as 'eisbein'. Eisbein is the cooked version and schweinehaxe the grilled version. Although the schweinehaxe is slightly less popular among Dutch BBQers, it is ideal for slow preparation. After cooking, the meat will fall off the bone!

LIMBURGS MONASTERY PIG

The Butchery is an official dealer of LIVAR and we are very proud of that. LIVAR is the only pork concept that has been awarded a 3* better life by animal protection. The pigs come from Lilbosch Abbey in Echt, where they are lovingly cared for by monks and can roam freely in the monastery gardens. In these monastery gardens the pigs can root and roll in the mud in peace. The animals are fed fresh grain and you can definitely taste it. The attention and care the pigs receive translates directly into a fantastic and distinctive taste.

ORDER LIVAR SCHWEIN HAXE ONLINE

If you want to order a Schweinhaxe from the Limburg monastery pig, The Butchery is the right place for you! All our meat is triple trimmed by our master butchers for the perfect ratio between fat and meat, which ensures optimal taste and structure. Ordering is extremely easy: ordered before 11 am, delivered the same evening. Is this not quite convenient? No problem, you can easily choose another suitable moment. The meat is vacuum packed and shipped quick frozen, so that the quality of the meat is maintained during transport!

How to Prepare Pork Knuckle?

There are different ways to prepare pork knuckle. You can cook the piece of meat with bone, resulting in the German Eisbein. If you decide to grill it, you get the so-called pork knuckle. When grilling, use the low & slow method on the BBQ. When it is thoroughly cooked (and thus super tender), the meat will fall off the bone!