I'm digging into old German cookbooks from 1400-1600 and I came across the following book.
which contains a recipe for a liver dish in which this passage is found:
würcz sie wol vnd nym dann einen hewrigenn speck vnd weinperr
A bit modernized
würz sie (die Kalbsleber) gut und nim dann einen hewrigenn Speck und Weintrauben
I've tried searching in all the fantastic dictionaries over at https://woerterbuchnetz.de I learned about in my last question. I also tried the rest of the Internet, but the only hit I got was this 16 century transcript from Naumburg, but I can't figure out what it should mean in that context either
Jedenn scheffel vor iii gr iiii d i h durch denn hewrigenn Futterhernn Ern Georgenn Rolaufshawsenn Sonnabents nach Exaltacionis Sancte Cruc[is] [20.09.1533] kaufft