Schwäbisch-Hällisches Qualitätsschweinefleisch (Swabian ham)

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Schwäbisch-Hällisches Qualitätsschweinefleisch

G.g.A. Schwäbisch-Hällisches Qualitätsschweinefleisch is a quality pork produced from pigs of the breed Schwäbisch-Hällisches Landschwein in accordance with the binding producer directives of the Bäuerliche Erzeugergemeinschaft Schwäbisch Hall (Farmer Producer Association). The meat differs in colour, flavour, meat fibre, bacon quality and marbling from other pork in the shops.

Geographical area: Administrative districts of Schwäbisch Hall and Hohenlohekreis, Ostalbkreis, Ansbach, Tauberbischofsheim and Rems-Murr-Kreis in Germany

Proof of origin: The ancient breed Schwäbisch-Hällisches Landschwein is proved by documentation and distinctions to have been reared and marketed in the area around Schwäbisch Hall since 1820.

Method of production: The genetic basis for production is the ancient breed Schwäbisch Hällisches Landschwein which is stress resistant, vital, healthy and satisfying. Classical farming animal rearing methods are used with a selection of the best, healthiest, most fertile and resistant animals with the best meat quality and pragmatic pairing. The feed should come from the farm, but at least 80% of it from Baden-Württemberg. The pigs are slaughtered under own management at the town slaughterhouse in Schwäbisch Hall in accordance with good practice on animal welfare and with no loss to quality. Binding norms are from the provisions of the CMA seal of quality for quality meat production.

Link to geographical area: Production is only according to the binding producer directives of the BES in the six districts mentioned. Slaughtering and cutting is only in the slaughterhouse in Schwäbisch Hall.

Gastronomy: The meat of the G.g.A. Schwäbisch-Hällisches Qualitätsschweinefleisch can be kept in the refrigerator for a few days without changing its organoleptic qualities. It is suitable to be cooked in various manners. The G.g.A. Schwäbisch-Hällisches Qualitätsschweinefleisch can be consumed fresh or cooked. It is used as ingredient in the preparation of many recipes.

Reference: The European Commission