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Schweinshaxe (German pronunciation: [ˈʃvaɪnshaksə] ⓘ; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). [1] The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.
Scrapple, also known by the Pennsylvania Dutch name Pannhaas (' pan tenderloin ' in English; [3] [2] compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
Maultaschen (German: [ˈmaʊ̯lˌtaʃn̩] ⓘ; singular Maultasche (listen ⓘ), lit. ' mouth bags ') are a kind of large meat-filled dumpling in Swabian cuisine.They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper, parsley and nutmeg).
German Selters, a typical German carbonated mineral water. Johann Jacob Schweppe was a German-Swiss watchmaker and amateur scientist, who developed the first practical process to manufacture bottled carbonated mineral water and began selling the world's first soft drink [80] [81] under his company Schweppes.
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
Franconia is one of the German quality wine regions, and the wine of Franconia is typically bottled in bulbous Bocksbeutel-bottles, and the region is a wine-growing area especially famous for its white wine Silvaner, Bacchus, and Riesling, and the dry red wine Domina. During grape harvesting the Federweisser is another well-known regional variety.
The most renowned dish from the Palatinate is Saumagen (meaning pig stomach) which is a mixture of lean pork, sausage meat, potatoes, onions, marjoram, cloves and pepper in a casing, traditionally a pig stomach, in which the mixture is simmered. As with most traditional dishes, there are variations with additional ingredients and spices.
Due to its centuries-old history as a major port town the cuisine of Hamburg is very diversified and sapid as ingredients' supply was safe. Until the 20th century, the cuisine of Hamburg was predominantly characterized by the extensive choice of different kinds of fish from the river Elbe and the nearby Baltic Sea .