Sophia Müller

German Butchery Tradition

Carnivore since 2022 · Chicago, Illinois · 4 posts

Sophia grew up in Hamburg and trained in classical German butchery before moving to Chicago. Covers European butchery traditions, sausage-making without binders, and the cured-meats angle (carnivore-friendly bratwurst, weisswurst, leberwurst). Carnivore since 2022.

Expertise

european cuisinebutcherypork

Recipes by Sophia

Pan-seared top blade steak on a wooden cutting board with the connective tissue band visible down the middle, sliced halves on either side

Top Blade Steak (Sliced Around the Sinew)

Top blade is a chuck cut with a single connective-tissue band. Pan-sear, slice the band out, eat the two muscles separately. 26g protein, 16g fat per 100g cooked.

Sliced smoked pork loin on a wooden board, light golden crust, faint pink interior, slabs fanned out showing even color edge to edge

Smoked Boneless Pork Loin Roast

4-pound boneless pork loin smoked at 225°F for 2.5 hours to 145°F. Dry-brine 24 hours, salt only. The lean cousin of pulled pork.

Sliced pork tenderloin on a wooden cutting board, golden seared exterior, slight pink interior, half-inch medallions fanned out, butter glistening on top

Oven-Roasted Pork Tenderloin

1-1.5 lb pork tenderloin seared then roasted at 425°F for 15-20 minutes to 145°F. Salt only. Lean, fast, $5 per serving.

Glass mason jar of homemade lard on a wooden counter, creamy white when cooled, smaller bowl of golden cracklings beside it, raw pork fat cubes in the background

How to Render Lard from Pork Fat

1 lb pork leaf fat or back fat slow-rendered for 4 hours into 14 oz of clean white lard. Stores 6+ months. Smoke point 374°F.

Browse all 50contributing editors →