Recipes

Nice to know: Lamb is one of the oldest types of meat known to humankind. Sheep were domesticated in the Near East over 10,000 years ago. Because they provided milk, wool, and meat, they were perfect farm animals.

Culinary role in the past, Ancient times (Greeks, Romans): Lamb was both a sacrificial offering and a festive meal. At religious festivals, an animal was sacrificed and then eaten together. This was not just food, but a social event. It was seasoned with herbs, garlic, vinegar, and honey.

Middle ages in Europe: Lamb was particularly important in spring because young animals were available then. After Lent, lamb was often the first "real" meat to reappear on the table.

The shank (from the leg, i.e., the lower leg) was not considered a delicacy for a long time. It contains a lot of connective tissue, tendons, and bones. In the past, this meant work in the kitchen.

Historical background: Peasant and working-class cuisine: The whole animal was used. Prime cuts went to the wealthy, while pork knuckle remained with the common people.

Long cooking made it tender → the perfect base for stews, broths, and braised dishes.

Technology shapes flavor: It wasn't until the 18th and 19th centuries, with improved ovens and roasting techniques, that the crispy roasted pork knuckle became popular, especially in southern Germany and Austria.

Pub culture: With beer culture and urban taverns, pork knuckle became a hearty classic: high in calories, inexpensive, and filling. What was once a "leftover" became a cult dish.

Chamois has a long and rustic culinary tradition in Europe, closely tied to Alpine hunting and mountain culture. As early as the Middle Ages, it was considered a valuable game animal in high-altitude regions where livestock farming was limited. Its meat provided an important source of protein for people living in remote valleys and symbolised the skill and courage of the hunter, as chamois hunting was both demanding and dangerous.

In aristocratic cuisine, chamois played a lesser role compared to venison or wild boar, but it remained deeply rooted in regional and rural cooking. The meat was typically braised or roasted, often paired with robust herbs, root vegetables, and berries to balance its intense, slightly gamey flavour. Long cooking times helped tenderise the lean meat.

With the development of game cuisine in the 19th century, particularly in Alpine and southern German regions, chamois gained greater culinary recognition. Chefs began preparing it in more refined ways, such as chamois ragout, saddle of chamois, or delicately seasoned terrines. To this day, chamois represents authenticity, regional identity, and a respectful relationship with nature.

Flank steak is a popular cut of beef that comes from the belly area of ​​the animal, specifically the lower breast. It is characterized by an intense flavor and a relatively fibrous structure, making it a favorite in many grilled dishes and recipes.

History: The origins of flank steak, like many other cuts of beef, date back to the days of ranching. It became popular in the United States in the 19th century, especially during the rise of barbecue culture and the practice of cooking meat outdoors. Originally, flank steak was often considered a less valuable cut and therefore more cost-effective. In the 1980s, attention to flank steak began to shift as chefs and barbecue enthusiasts discovered its flavor and versatility. It became a favorite in American cuisine, especially in dishes like fajitas or marinated barbecue meats, as it pairs well with various seasonings.

Nice to know:

Baby back ribs come from the upper part of the pork loin, near the chops. They were once considered a byproduct of butchering—the prime cut was the chops, the ribs were "what's left over."

In many cultures, however, these cuts were never wasted. Instead, they were:

• slow-cooked to tenderize them
• ​​heavily seasoned to bring out the flavor
• often cooked over an open fire or in simple ovens
This is where the true BBQ culture begins.

Rise in the USA: BBQ Culture & Soul Food
Baby back ribs owe their current cult status primarily to the Southern United States.

In the 18th and 19th centuries, various influences brought together the BBQ tradition:

• European settlers: pig farming and meat processing
• African cooking techniques: slow cooking over fire
• Caribbean influences: spices and marinades

Especially in African American cuisine (soul food), inexpensive cuts of meat like ribs were perfected.

The principle: Low & Slow
Hours of cooking at a low temperature make the ribs incredibly tender.

Regional Styles.
Over time, distinct "rib cultures" developed:

• Memphis: dry rub, minimal sauce
• Kansas City: thick, sweet and smoky BBQ sauce
• Texas: focus on meat and smoke, less sweet
• Carolina: often vinegar-based sauces

Each region swears its version is the best.

Globalization & Modern Cult
In the 20th century, baby back ribs became popular worldwide:

• BBQ restaurants made them a classic
• Food festivals and barbecue competitions fueled the trend
• Today, there are countless variations: from classic American to Asian-style glazed

Nice to know:

The chamois is a wild ungulate found primarily in the Alps and other European mountain ranges. It is extremely sure-footed and moves effortlessly across steep, rocky terrain-practically the parkour pro of the mountains.

A few fascinating facts:

• They mostly live at altitudes between 800 and 3000 meters.
• In summer, they graze on herbs, grasses, and young shoots-this directly affects the flavor of the meat.
• In winter, they switch to a more sparse diet such as bark and pine needles.
• Chamois are very shy and are therefore primarily hunted, not farmed.

It is precisely this natural way of life that makes their meat so special: It is a genuine natural product, not mass-produced meat.

Culinary uses of chamois: Chamois meat belongs to the category of game meat and is highly prized in fine dining.

Taste & Characteristics

• Robust yet delicate flavor (less "strong" than older game)
• Very lean and high in protein
• Slightly herbaceous and nutty notes due to the alpine diet
• Particularly tender in young animals

Classic Preparations - Chamois is traditionally prepared in a rustic style, but also with modern interpretations:

• Chamois saddle: briefly seared, pink inside
• Chamois ragout: slowly braised, incredibly aromatic
• Pepper (wild pepper): intensely seasoned, with marinades and a long cooking time
• Sliced ​​meat: quickly seared, often with cream or mushrooms

Typical Accompaniments - Chamois is almost always combined with intense, earthy flavors:

• Red wine jus or game sauce
• Juniper, rosemary, thyme
• Cranberries or other acidic components
• Side dishes such as Spätzle, potatoes, celery, or red cabbage
• Wild garlic in spring - really strong, a perfect match

Beverage Pairings - Robust wines pair well with chamois:

• Red wine such as Pinot Noir, Syrah, or a good Swiss Pinot Noir
• Alternatively, a dark beer for a more rustic option

Crocodile meat has a long, rather quiet culinary history in South Africa, closely linked to the environment, hunting, and regional traditions. Long before European settlers arrived, indigenous communities along rivers and wetlands used crocodiles as an occasional food source. The meat was not considered an everyday food, but rather a rare treat, consumed primarily on special occasions or after successful hunts. The focus was less on culinary enjoyment and more on respecting the animal and fully utilizing its resources.

With the colonial era, the way crocodiles were treated changed significantly. European influences brought new cooking techniques and flavor profiles, while at the same time the crocodile increasingly came into focus as a source of raw material for leather. During this period, the meat was treated as a secondary commodity, but occasionally found its way into the kitchens of hunters, farmers, and adventurers, who prepared it as an exotic alternative to beef or game. Nineteenth-century descriptions mention crocodile meat as light in color, firm, and tasting somewhere between fish and poultry.

It wasn't until the late 20th century that a new phase began in the culinary history of crocodile meat in South Africa. Stricter conservation laws and the establishment of crocodile farms transformed the animal from an endangered wild animal into a controlled, farmed animal. In this context, fine dining also rediscovered the meat. Chefs experimented with crocodile fillets, curries, and grilled steaks, presenting them as a sustainable, protein-rich delicacy with a regional connection.

Today, crocodile meat in South Africa symbolizes the balancing act between tradition and modernity. It evokes pre-colonial hunting practices and colonial eating habits, while simultaneously showcasing a contemporary cuisine that consciously works with local, unusual ingredients. In restaurants and at food festivals, it is often served as a culinary narrative, a piece of history on a plate that tells of landscape, change, and cultural diversity.

Nice to Know:

Nice to know: The pork knuckle is rich in protein and contains a certain amount of fat, which gives it a juicy and tasty touch. However, it is recommended to enjoy it in moderation, as it can also be high in calories. The pork knuckle has made a name for itself beyond its borders and is popular in many other countries.

It is usually appreciated for its hearty crust and juicy meat, and many chefs experiment with different marinades and side dishes to make the dish even more varied. Overall, the pork knuckle is not only a gastronomic highlight, but also a piece of culinary tradition that has developed over centuries and continues to be appreciated.

The Denver Cut Steak is a real insider tip among steak lovers. It comes from the so-called "chuck" area of ​​the beef, more specifically from the shoulder blade muscle. Despite its origin in the shoulder, the Denver Cut Steak is tender and flavorful – a real treat!

What makes the Denver Cut Steak so special? It has fine marbling, tiny veins of fat that melt during cooking, giving the meat its intense flavor. The texture is tender yet firm to the bite—perfect for those seeking a steak with character.

From farm fare to delicacy: For a long time, Iberico pork was considered a rural product. It wasn't until the 20th century that special cuts and qualities began to be marketed more effectively. Today, products like Jamón Iberico de Bellota, Presa, Pluma, Secreto, and Abanico are recognized worldwide as high-quality specialties.

Interesting fact: The combination of breed, exercise, and acorn diet results in Iberico pork fat having an unusually high oleic acid content – ​​similar to olive oil. This means the fat melts at relatively low temperatures, making the meat exceptionally tender.

Iberico Abanico is a special cut of Iberico pork from Spain. The name comes from the Spanish word "abanico," meaning fan. This cut of meat is flat, slightly fan-shaped, and located between the pig's back and ribs.

What makes Abanico so special?
Extremely aromatic. Abanico is heavily marbled with fine fat. This keeps the meat very juicy when grilled or pan-fried and develops an intense, nutty flavor.

Iberico quality. Iberico pigs are traditionally raised in Spain and feed partly on acorns (Bellota). This gives them their characteristic aroma and exceptional fat quality.

Perfect for grilling. Abanico is usually grilled quickly and at high heat, like a steak. Because it's relatively thin, it only needs a few minutes per side.

Zebra meat has deep roots in the history of southern and eastern Africa. Long before livestock farming was widespread, hunting wild animals played a central role in the diet of many indigenous communities. Zebras were an important, albeit not common, source of meat. They were prized for their lean, flavorful meat and were usually hunted as part of communal hunts.

With the colonial era, the status of zebra meat changed significantly. European settlers brought cattle, sheep, and goats, which meant that wild game meat became less prevalent. Furthermore, the zebra was increasingly perceived as a symbol of the African wilderness and less as a domestic animal.

Nevertheless, zebra meat remained part of the local cuisine in rural areas and was traditionally dried or cooked over an open fire.

In the 20th century, zebra meat gained renewed attention, primarily from health and environmental perspectives. Due to its low fat content and the natural way the animals were raised, it is considered a very lean, protein-rich meat. In some African countries, it is still marketed under controlled conditions, especially where sustainable wildlife management is practiced.