Lecker Backschwein frisch von Bauer Schulz | Street Food Made in Germany

„Lecker Backschwein frisch von Bauer Schulz” ist Original German Food und eines der beliebtesten und ältesten deutschen Gerichte, welches hier sogar als Street Food in Berlin angeboten wird und wir in dieser Episode “Street Food Made in Germany” präsentieren.
Ganz traditionell wird ein Schwein mit einer Salzlake bearbeitet und im 300°C heißen Holzbackofen 8 Stunden gebacken und geschmort. Am nächsten Tag geht es dann mit dem noch heißen Schwein nach Berlin zum allwöchentlichen “Street Food Thursday” wo es dieses einzigartige Streetfood Backschwein zu genießen gibt. Mit dem Sauerkraut nach Oma Schulzes altem original Familienrezept und ein Stück Bauernbrot dazu, ist dieses kulinarische Meisterwerk einfach Genuss pur.
Landwirt Bernd Schulz ist zwar kein Koch, aber nach rund 30 Jahren Backschwein-Erfahrung, verteilt er mit seinem leckeren Backschweinen ala “Street Food Made in Germany” ein Stück Glückseligkeit!

➡️Backschwein-➡️Tenne Gömnigk
➡️Dorfstraße 10
➡️14822 Brück

➡️Website: https://www.backschwein-tenne.de

➡️Markthalle Neun, Kreuzberg, Berlin
➡️Zweimal im Monat am „Street Food Thursday“
➡️17 Uhr – 22 Uhr

➡️Markthalle Neun
➡️Eisenbahnstraße 42/43
➡️10997 Berlin

00:00 Intro
02:40 Schwein abholen
19:58 Holzofen & Backschwein
43:16 Berlin
44:58 Aufbau
1:00:24 Verkauf
1:24:24 Outro

#germanfood #roastpork #porklovers #meat #meatlovers #streetfoodberlin

Yes, the birch trees are dying here here is the Niendorf family here was a big mill now a horse boarding house lots of horses here on the left is a big villa belonging to an industrialist who produced bricks here we had a clay deposit here well and then bricks were fired clinker bricks and you can see on the houses the quality of the construction shows that the bricks are excellent We have now arrived here by the way is the famous Lego man who is known worldwide who builds certain things only from Lego bricks he has his residence here he built the Buckingham Palace and the Berlin Reichstag out of Lego it’s a crazy story let’s go and pick up the pig now I’m going to pick up the pig I ordered I ‘m just waiting until the The door opens, now she only owns the pig, an 8-month-old pig. Yes, the four-sided farm has been there since 1957 and has been renovated and rebuilt several times , and then in 2010 we added completely new gates, new doors, everything was newly paved, and then the threshing floor was expanded, and there I had the first oven, that’s the one at the back, that’s the so-called bread oven, you can fill it from two sides, that was important for the bread, and now it’s in action for wild boar. Wild boar is baked completely differently, it can be baked for a maximum of three and a half hours, and the wild boar needs the embers below , the ember bed , that’s the iron support structure, there’s the ember bed , and that’s where the big pan is on top of it, like the wild boar, it’s prepared differently, and I don’t do that, other colleagues who know more about it, mostly hunters , and I bake it, it’s brought to a temperature, there’s the fire in it, yes, and you can also bake lambs or sheep in it, and I have the The first 500 baked pigs were baked in here and, um, yes, that was actually the beginning and then I noticed it’s better to have under-firing and that’s why we built a new oven. Now we’re going into the “baked pig barn” which is very rustic. Rustic means they’ve integrated the wood that was in the barn and expanded it a bit. We have a special insulation layer made of biomaterial on top, hemp. These are hemp panels . We’ve separated areas here. “Barn” actually means clay floor. Straw used to be threshed here . We have the dance floor, as they call it. Up here is the living room, where you can separate yourself a bit. Back here on the left is the VIP lounge for guests of honor, they are always allowed to give a speech to the people and here in the background is the baked pig bar, beer bar and farm shop . And as a complement, we now have the Russian terrace. Let’s go out here now. The terrace is very popular because in the summer you sit out here with the ponies and, of course, my wife has a cat in her arms again. as always so we can get started here is the German-Ukrainian Stammtisch there is the German-Mongolian Stammtisch and here is the German Stammtisch Hello and no Olaf, no, your first name is Olaf Olaf, that’s the famous actor Olaf Scholz and butcher, you have nothing to do with him, then you can film here, that’s master butcher Wolfgang Wendland, he’s also played a murderer in a TV crime thriller, wasn’t that right? No, no, no, of course I’m not a murderer, you have to do it, you have a knife, I already have one, now we’re going to give it a bit of flavor, it has to get everywhere, that’s the shoulder, well , that’s important for cutting the pig up afterwards, otherwise you can’t cut the pig up, you have to explain that , you’re the explainer bear, yes, I’m the explainer bear, there are quite a few pigs together, we can’t count them anymore, especially the big event at the Green Week, finished, there are more pieces coming, now they go into the fridge. The pig that has been treated with brine stays in the fridge for at least 24 hours at 3.7°C, we can do it, I’ve started up the coffee machine, good What is the brine for? Well, the brine is important for baking. The 3% brine goes into the 8 to 9 litre pan and the pig basically swims in it. During the baking process, it has to combine with the dissolving fat and then this broth, this spicy sauce, is formed. This is still important for customers. They all want sauce, otherwise it would be dry and the meat always has a certain level of moisture. It just doesn’t work without it. Is that how it’s traditionally done? Well, not everywhere. Some people add fat directly, but I don’t need that because the fat comes out of the pig for me. But I need a certain amount . Otherwise, it starts to dry out and then really burn. Then you end up with black meat at the bottom, which burns at the bottom, at the bottom of the pan. You’ve tried out a lot of things, what works and what doesn’t, so that’s why I always need between 8 and 10 liters of brine. Sometimes I have to add more if the pig is very lean, then I have to add a little more brine. It’s always important to check that. Nothing happens automatically here, it ‘s all organic. The processes are clear, but the specifics sometimes you have to fine-tune it. The last one is 3.1 °C, the optimal temperature. By cutting into it, it looks better and is easier to slice. How should I say it ? Some people don’t do that, but we do. We make something special out of it, which is delicious, too. Mr. Schulz’s baked pig. The pig is complete , everything, the belly is there, the fillet is there, the head, there are two legs , shoulder and leg , and it’s important that the stamp is on it . And where it’s slaughtered. was, you can still see where it comes from that is important nowadays that is the pork knuckle you can see from the shape the size of the head and the leg on the pork knuckle whether it was a really big pig or a normal little one Wolfgang you dressed up especially nicely I always am I did n’t know that it came from how should I know surprise surprise Wolfgang can you tell Ilona yes yes today was a surprise it is so important that the pig now lies for another one or better two days so that was it the origin of baked pork can you say anything about that I always say that is original German food Yes, for the foreigners who are in “Markthalle Neun”, ultimately it is like this: if you bake a whole pig or a large pig in a large oven, it is even better than if you do it in a small oven, because all the chefs confirm this. When they work with convection ovens and the like, the way I manage with my oven, they simply cannot afford it, and it is the highest tradition, like roast pork and the special sauerkraut and the hemp bread , it has a very unique selling point, the fact that everything comes out and everything is properly clean again for the next event. I provide the brine, which is then diluted again. How long have you been doing this? With Bernd Schulz? 30 years, that is how long I have been doing it for Mr Schulz. And how long have you been working as a butcher? As a butcher for 45 years and then I retired, that was a long time, yes, and now I am almost 70 years old and I only work here on the side for Mr Schulz. Why are there cups on the tree, yes, it is the so-called Gömnigker cup tree, it only grows here in Gömnigk, nowhere else. It all started when a customer hung a cup on the branch here and then other people hung more cups on it and there were more and more, then I hung a few more cups on it too, now we really do have a cup tree for children here, excellent , they’re always wondering what it is? the cup tree so now it is heated up then the chimney is opened so that a draft of air is created you say to that what are you doing this for now it needs to be heated up and then it has to burn for an hour and a half so that I get my oven temperature later on up top where I will put the pig in I want 300°C that is a bit of a ritual and sometimes not so easy the oven is something special every oven has its own life you have to try for a long time until you get the hang of it like adding more what wood do you use yes normally I only use birch wood but this time I was given a tree a black pine also a special type of wood with a lot of pine content that burns really well of course and I use that to heat it up and that means first five or six pieces of it go in and then I use either birch or robinia that is important these are processes that have become established over time so that is enough for now the rest takes care of itself here goes the pig This is my spice mix this is what I have learned over the years don’t you need a measuring cup? No, the measuring jugs, that’s everything . That’s my advantage, so to speak. Everything is written here. For my colleague or successor, yes, we measured everything for him, he looked at it. Now comes the most important thing. I’ll tell you, it’s lemon pepper, a very tasty little bit, and it also has a very nice note. Now comes the soup vegetables, leek . Celery is very important. You can tell from the way I do it that I’m not a chef, but I am a farmer who can only make baked pork. The carrots are important next to the leek. Now come the onions. I notice that the smoke, yes, it’s slowly rising. We have a very strange weather situation. Yes, number one. Now we go right outside because it’s finished. Now comes the head, which is half a head. Close the door , that’s the shoulder. You too. 65 kg of special spice mix for the skin. Salt and paprika is something special. Special paprika from Hungary. Pepper is from Zylon in Sri Lanka and the salt from the Himalayas gives the whole thing a kick. I had already prepared the brine, which is five percent, and I’ll bring the lid later . Ouch, the heat, the weather conditions didn’t allow for it. I now have to heat the pig up again properly. Go to the oven . As I said, there are about 68 kg in here now, you can’t move it by yourself anymore. Now comes the layer: 5 percent brine, Himalayan salt, Hungarian paprika, pepper from Sri Lanka, ready , has to go up. Now we wait until the oven has reached 300°C. Yes, now we have to wait, that will take at least another hour and 15 minutes, then I can put the pig in. What’s the problem now? because it wasn’t right, the heat was on top, the fox wasn’t really out, you know with the smoke, there has to be a real draft and there wasn’t enough draft and not enough heating , I should have maybe given it 5 more gas for 5 minutes, sometimes it’s only 5 minutes because of the weather, now yes , normally it’s all in one go, now there ‘s no more smoke, it’s burning through now it’s a real fire, if it’s smoking it’s not so good, break, is it okay if it’s smoking now? So, the Maibock , let’s see, oh , I have to stoke it a bit more now I’m going to check the temperature at 250°C we’re getting closer here he’s the only farm dog now the picture is called farmer waiting for the oven to rest if I put it in at 9 p.m. then I have to take it out by 5 a.m. at the latest and if I put it in at 10 a.m. then it’s at 6 a.m. yes, those are the times , I can estimate that because it’s big if I take the temperature and think it’s okay then I check it again with the hand thermometer and if it’s too hot or time is a bit tight then I put aluminum foil over it for half an hour and then it’s okay otherwise I don’t need aluminum foil , it will bake for the whole 8 hours but if I have a bit of time like now then I can control it a bit and postpone it yes, that’s all actually those are the little things but in principle a certain routine has developed and I can then always say, I can smell it when it’s finished sometimes it takes another half hour, then I open the door it takes another half hour those are my experiences, unfortunately I can’t pass them on my son-in-law, who also bakes, doesn’t have my nose, that’s experience, he’s practicing and every 50 pigs we have to re-point and redo the oven my son-in-law is a stove fitter, he built it too and he knows his stuff and a good oven like that is really worth something well you have to be careful in the summer it’s sometimes harder to make baked pork than in the winter, autumn and spring because if it’s too hot, too humid , or there’s a thunderstorm then it can go bad, even in the oven I don’t know, those are things I’ve experienced before, that’s why I don’t make much baked pork in July and August the piece is still burning oh now I know what that is down there I just have to wait another 5 minutes today everything is a bit different curious but it won’t take much longer then let’s see what the temperature does yes 325°C is just right now I’ll look again to see what the embers are doing be careful it’s hot Yes, there’s still something there that still needs to burn a bit. Yes, I need at least another 15 minutes because the embers have to burn down, there’s no other way. I can’t force anything. I have to adapt to the oven and not the other way around. The oven doesn’t adapt to me. Now we’ve got a bit of time . Where did you get the recipe? Is it from your family? No, the family recipe refers to sauerkraut. Sauerkraut is a recipe from my grandmother in Pomerania, sweet and sour. It’s really a recipe that’s now industrially produced. I gave this license to the company Meigo, but it doesn’t matter. This is experience. I was in Vietnam, there I learned how to prepare pork, including spices. There’s a bit of spice in it from Vietnam. I was in Cuba, there are also special spices for pork, that’s in there too. And in Hungary, of course, the famous paprika from Hungary for goulash. It’s a mixture. And the German one is of course marjoram , thyme, and rosemary. Yes, those are the things that I learned. As I said, I’m not a chef. I can’t cook. I can only bake pork. Everything on it is a heavy thing. That would break the pig in the oven. Now I have to close the oven so that the heat doesn’t get lost. I’ve closed it at the bottom, now it’s closed at the top. Now the oven is closed. I can go to bed. Good night, 10 p.m. – bedtime. The next morning , and you help me push the trolley. A question about the How did you get into this? Yes, it’s quite simple. I was there 7 years ago when we drove from Brück to Veliky Novgorod on a horse-drawn carriage with a peace bell that we left at the Kremlin in Veliky Novgorod . When we came back, we got together and said we’d found a new club because 80 years after the end of the Second World War, we wanted to start from the Brandenburg Gate to Jerusalem, also with a bell that was cast here on my farm. We trained for that for a few years. That was in 2020. Then we did a 500 km tour every year to practice . Now it starts on May 6th in Brück and on May 8th we start at the Brandenburg Gate with a big train station and then we drive for 8 months to Jerusalem. Delicious baked pork. We’re now unloading the baked pork from the oven and then we’re off. Hopefully there won’t be any traffic jams . All right, off to the market hall. I see we have to take some of the stock. The high fat content shows that it’s not an industrial pig , which is important because otherwise the fat might spread in my car. could when braking then I’d rather transfer the pig and it’s very good it smells very good with pure industrial pigs there would be water in here the last one okay now the pig is coming in I wasn’t paying attention I missed a little thing I should have opened the door so I could press down when pushing it in so the pig doesn’t freeze funny like that So now we’re off to Berlin to the Markthalle Neun Berlin Berlin About 75 kilometers to Berlin Yes, we’ve arrived now the first thing I have to unload is the floor I have to take it there because I don’t have any other space now I’m going to get the other things are you driving out? what are you driving out now? I’ll unload first he mixed up the wrong one if you don’t look closely the pig will come right at the end Delicious baked pork hello hello hello I brought the sun with me yes you did a great job do you have a bit of company here today yes The cash register Now I have to roll out the tablecloth no The sauce The bread Delicious baked pork from Bernd Schulz yes nice Delicious baked pork Hello Josef, you’ve come to the right place for transporting the pig I’m impressed pull out another piece remember it’s really heavy wait ouch hot hot just like that it’s good Delicious baked pork see you later The sauerkraut is made according to farmer grandma Schulz’s recipe zack What’s that for now? Why did you add something else to it? So it gets more flavor , more of that fatty delicious pork flavor now we’re looking for a magnet and show the world everything we have to offer Delicious baked pork to take away The bell I haven’t seen it yet you’ve packed it The most important thing The most important thing is here Delicious baked pork is back it’s just the bell attracting attention Farmhouse bread and hemp bread from the country bakery there were magnets on here there are very happy pigs scattered everywhere somewhere Where are you from? Sweden, yes, yes, oh Sweden from Stockholm. I once had a Swedish delegation of young farmers on my pig farm and then we ate baked pork together in my restaurant and then we had a big problem. There were 13 of us , handsome men , and they drank three times as much as the Germans. I really thought that Germans also drink more beer. When you stumble in from Königswusterhausen and think to yourself, Berlin world, no, how are you, my dear . To be honest, the pig is really good, okay , tell me, will you be here tomorrow too ? Are you here at the weekend? No, we are here today, no, today , but if you would like to know when we are here, I can help you. When are you always here? Whenever I write you a newsletter, I get it from you, that’s why, yes, of course, I get it on my phone from you, you just have to have gone into the “safe”, then you can see the world , hello, hello, yes, then we would like a portion with a lot of crust, I am checked here at work, yes, completely, here it is also possible with a crust that is not quite as black, no, that’s just the paprika, it’s not burnt or anything, that’s the paprika, you’ll taste it then, I can give you another one that doesn’t have so much paprika on it and eat it up so the sun shines, yes, exactly, if we don’t get rain soon, then we’ll dry out, €13, please, yes, that’s fine , there’s the hemp bread, please, thank you, if you want some mustard, I’ll put it on the bread, or yes, thank you , and don’t forget the beer, you definitely need a really good beer, that’s the future, because soon nobody will know what an animal tastes like anymore , there will only be vegetarian frying spread from Mühlenhof, the biggest chemistry laboratory , and people will think that’s vegan, no, that’s chemistry, vegan is something other and I would like to see people how they can eat vegan in winter without having to get their goods from other parts of the world so if you live in Central Europe you have to eat meat in winter it’s like that Such delicious baked pork! Delicious baked pork, you just said it isn’t industrially produced, that’s exactly it, it’s a patented recipe from his grandmother, it comes from the canning factory, but it is a patent from his grandmother, he sold it to the company, it’s hardly available to buy, you can get it on the open market every now and then, but industrial is a different story, right, industrial German sauerkraut tastes completely different, right, this is like that, there ‘s also this vineyard sauerkraut that just tastes pale, so subdued , but this one has a full flavor but still such a noble acidity, I’d say that’s the difference to standard industrial sauerkraut, it’s a pleasure for me, delicious baked pork, yes, unfortunately you can’t really cut it with this bread, well, that could be, how did you get into your job? Agriculture I grew up in agriculture because my parents were farmers and I enjoyed working with animals. In the GDR era, there weren’t that many career options. I was interested in agriculture and then I studied agriculture. First, I became a skilled worker, a milker, so to speak. Then, because we had cows, pigs, and horses at home, I studied and then I started on a large farm, which was pigs, and I stayed with that. Then I built up the Berlin Brandenburg Pig Breeders’ Association. Then I was in England until 1994. There I saw free-range pigs, which completely fascinated me. Then I raised free-range pigs. Then I spent half a year here studying, learning, and then I came home and opened up an outdoor pig farm. Yes, I did that for 20 years. Then I started marketing at the same time, but only 15 years ago I really started to do it professionally with free-range pigs. I built an oven and then when we came back from Russia, I ran the “baking pig barn” with my wife. For the first 10 years, she ran the “Baked pork barn” until she retired and then I had to take over, well , and now I’m basically doing Baked Pork on Tour, which means I travel here , so that’s how it came about, it was purely for orientation because after German reunification I stayed in agriculture as a consultant and well, I had the opportunity to be abroad a lot, I was in Vietnam, North Korea, Cuba, Syria , Hungary, Russia and that really shaped me because agriculture is the basis of all other life, without agriculture everything is nothing, as Frederick the Great said, or can you bite into your smartphone and be full, so what, be nice to the farmer, the time will come again when you can’t feed yourself with money, only with effort here is delicious baked pork, I’d like a portion of lots of cabbage and how would you like to pay, cash or card, which would you prefer? I prefer cash, he prefers card. I actually just did, is that okay , can I ask you something, are you a regular customer ? I don’t know, I’m four or five times there now, I don’t know if that’s a regular customer yet, yes, he says yes and why? because it is delicious very very good nice and juicy with the cabbage super really very well done I think it is delicious tip what is that for us thank you enjoy it thank you I’ll add something they don’t even know us yet and they have really original Tibetan food delicious beer and pork, that is fine it must be Delicious beer and pork – that has to be it awesome mega meal today it’s finally here finally thank you the greens are only vegetables don’t worry okay thank you enjoy your meal take the plates for three portions they aren’t that big all for sharing would you like sauerkraut with it yes please this family is here for example because I was chatting them up earlier well they didn’t even discover us they also had to do a bit I don’t know let’s do 30 € then everything where are you actually from are you not tourists then 30 € once please not too far they know what Pomeranian recipe means and if we’re lucky there’s no sugar in it then the sweetness comes solely from fermentation then it goes straight to some corner exactly to Dominik everything that’s here you can have a card that’s important just hit it well then it’s good that this is working out then you’ve actually got the best stand thank you most things are available everywhere anyway delicious beer and pork that’s mine right what do you think of guinea pigs guinea pigs of course I understand everything they got married and now they’re going to Berlin move they love Berlin but they don’t know where they’re supposed to go to eat so they do it here ah okay perfect thank you very much thank you thank you meal thank you a normal one yes there are only normal ones Bernd are we at 13 now I just forgot okay thank you very much for your girlfriend enjoy your meal thank you how much should we make you think you’re hungry a portion good but without cabbage without cabbage of course we’ll never manage to put it on a corner like that yes are you okay with that just like that okay where are you from now which corner from Cologne from where? There’s Brück in Cologne too and I come from Brück but Mark no no we also have a Brück behind Potsdam Brück, Mark means that the guy needs a bit of something to slurp on just leftover vegetables don’t worry it ‘s very tasty do you have a grandmother who cooked like that but not Pomerania this is Pomerania how do you want to pay with cash or card you’re welcome to use a card once you’ve played in the first league then everything else is just gimmicks so I’ll give you something watch out yes I think you want another loaf of bread can we have another loaf of bread definitely feel free to let me know how it was and have fun first of all for me a bit of sauerkraut yes yes no yes yes cool tastes a bit different Pomeranian recipe okay well what’s different you’ll taste it I won’t say anything unless you’ve never eaten anything else then it tastes just like always very good very nice cool is not out yeah no I saw that the Italians are going crazy over there they’ve already reordered twice so guys a bit more of that for you and slurp once and Would you do it for 14 € please? That’s 2 x 7. That’s the price for a small one. You can take everything you see here except the water and the spritzer. The rest is up to you . Where does the pork come from? We’re from Fläming, third exit towards Leipzig. Thank you, the skaters. Fläming Skate exactly, that one is a bit somewhere else, it’s to the left of the motorway, we’re to the right of the motorway but more or less there, thank you, enjoy your meal, thank you that there is something like this here, yes, yes, hey, looks really cool, thank you very much, that sounds like Austria, well, recognized do you know a certain Arnold Schwarzenegger, I’ve come across him, yes, he was here too , really? together with his friend Steven Spielberg, but it was a few years ago, yes, of course , you didn’t tell me , my God, I can’t tell you everything , I still can’t think of anything but when I hear Austrians, it comes back to me, a great passion for Austria, with a card or with a card, please, with a card, please, already recognized Austria , how are you, ah, very nice, greetings, you guys can eat your teeth too, really, you give it to him with your cheek and teeth You need, well, a bag here, no, no, you need a plate, are you from Berlin? yes , normally from Istanbul, but right now, just like in Berlin , next time you come with a container and then, if you want , cheers to İmamoğlu, are you from Turkey? from Turkey because it’s pork now it doesn’t matter to me bread oh look here they’re also turned these are basically original pork right if I take half a pig from my farm pig farm organic pork baked for 8 hours in a wood oven baked for 8 hours 65 kg in there that’s the rest now amazing yes as I said I had visitors from Canada they were completely gone and from New Zealand from the USA New York England Ireland everyone was thrilled here yes Bavaria above all very important the Bavarians who were here thanked them three times yes the Bavarians were here too it’s unbelievable and 65 kg were in here yes 65 kg of raw material has already been eaten today everything has already been eaten is this actually licensed the whole thing here no it’s just like that it’s just like that look here delicious baked pork Mr Ackermann come here young lady here look here too there’s a fattening pig here hello there they’re gone they’re gone yes I’ve already tried it the pork is it good absolutely absolutely yes yes already eaten today yes just eaten yes really my bag is still under there now I just have to take care of the drinks so that the guys here don’t have to starve at the hot stand I understand what’s on offer with it just pork bread which is also really great and then sauerkraut from the mild variety which goes wonderfully with the meat then I’d like to say thank you very much for the interview and see you soon I’ll be there in a minute thank you very much ciao ciao and from here on yes pork with really good bread which we can already do nicely what what how how many hours was that for you today actually yes for me it was got up at 5 o’clock today yes yes it was all a bit relaxed what we did yes there was no great time pressure everything worked out but now here the last two the two hours before they were awesome it’s possible Schneider is going to go on my own I wouldn’t have managed it you know the people who wait forever what What motivates you? what else motivates me? Good question, what motivates me? First of all, as long as I still like it and have an appetite and can eat what I’m doing, then I’ll still do it. And besides, it’s nice to communicate with people, to be there somehow , and to get this feedback, that’s what motivates me and I always need it when I’m in a bad mood and then you hear again, great, the pork was really great, even with private people, yes, that’s something nice. I give humanity a certain feeling of happiness, someone once told me, yes, I can pass that on, that motivates me เ เ