How to prepare Preštice black-pied pork?

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Beef from Czech Fleckvieh cattle, pork from Přeštice Black-Pied pigs, and smoked meats and sausages according to our own recipes. Naše maso butchers' shop is a temple for those who long for quality meat from Czech farmers. And if you can't make it in person, you can shop online.

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Schnitzel or chops

Preštice black-pied pork likes to be slow-roasted, but it also grills well. Chops, pork neck or the neglected pelvic muscle cuts are often placed on a heated grill. You can also prepare a fabulous schnitzel from it!

For a schnitzel (from the neck or leg) it's the details that matter! In the Čestr restaurant, they make breadcrumbs from buttered brioche and they follow the basic rules of the triple-wrap coating. The breadcrumbed meat is fried in lard or rapeseed oil and goes straight from the pan into the oven, where it is roasted on a griddle at 120 °C for 20 to 30 minutes.

Or, create a fragrant ham hock. The Čestr chefs marinate it in salt (1,7 %), honey, cloves and pepper, ferment it for 14 days before cooking and smoking the meat.

Cutlets are popular too, cut close to the bone so that the heat permeates the whole piece, and sears it perfectly. Chefs advise cutting the fat around the perimeter of the chop as well, as this helps it brown nicely and creates a delicious crackling on the meat. When grilling, use a rub! Dripping fat causes the fire to flare up, so the meat doesn't cook evenly.

Ears, tongue, ribs

In restaurants, they also carve the lesser-known parts of the pig, for example, pork heads. These are soaked in brine for several days, then weighed down and used to make jelly-like "sulc". On the menu at Čestr, for example, there is fried sulc with veymrd (a mixture of grated horseradish, broth, vinegar and apples), mustard and garlic.

At U Kalendů, they also serve pork tongue. It is cooked for up to six hours, peeled, and then roasted. On the plate, it is accompanied by creamy horseradish and roasted carrots with a sauce made from boiled and fresh lemon juice and brown butter. Ears are fried in pork fat, grilled and then lightly salted and peppered, while tails are cooked over the fire in a BBQ sauce.

Roast pork ribs from U Kalendů are first seasoned with salt and a roasted mixture of seven spices, then basted in a pan with a mixture of demi-glace and red wine vinegar and left to soften at 140 °C for about five hours.

Into a bun

The shredded meat is quite distinctive in itself, yet the burger bun is served with smoked mayonnaise and a simple salad. Carrots, various types of lettuce and herbs (such as lemon balm, coriander, parsley, sorrel and mint) are combined with a dressing of olive oil, lemon juice, a pinch of salt and sugar. The bun is also filled with kimchi or coleslaw, depending on the season.

What about the fat?

After cooking, you can trim off the fat and spread it on the bread and onions, or render it to make a lard that will elevate even scrambled eggs for breakfast.