Franconia is the land of the superlatives what concerns food and drinking. Here it is about the worldwide widest choice in sausage, here it goes along around "Schäufala mit Kleeß" (special kind of roast pork with the potato dumplings with which the word exists only in the plural...), here it is about carp golden brown baked in the lard, about "Küchla", around "Pressack", red or white, here it is about "Bratwürscht" (barbecue-sausage), about roast which drowns in the Franconian beer-sauce, around horseradish meat and battle bowl, around "Siedwürscht" around "Stadtwurscht", or without music, around the geese which smell from the pipe enticing, around red cabbage with the fat of the geese seared, around gingerbread and yeast fancy cake with "Streusel". Potato, onion and pork have protected the survival the residents in the Fichtelgebirge (the mountains) for centuries. Why today no more?
What is dished up in Franconia, can be circumscribed scarcely with really hard and requires the whole man and the full efficiency of a fight stomach. The Franconian cuisine is native, genuine and so good therefore and incredibly in their way.
Caused by the hard work in the often barren area, a rough climate and long winters the food has developed in Franconia as the presumably fattest, and most substantial in the German language area. Not that we could not begin Franconia the achievements of the modern world nothing. We have only our own way. What conquered the world beyond Franconia as an an "hamburger" burger}, the francs eat as a "Haggfleischkiechla" since centuries. And croutons? Belong as a "Breggerla" in the clover since anyhow...
During rural butchering-days vast amounts are exterminated in herb, fat belly meat, pork tail and ~ears as well as blood sausages. At the example of the famous "Schweinfurter Schlachtschüsel" such banquets would be demonstrated impressively. Besides, it concerns every late autumn the returning occasion to fill the paunch up to bursting and to discuss everybody. In long, shining-scrubbed notice board the guests, strong portions of sauerkraut sit before themselves and small cones of salt, pepper and horseradish, so that everybody spices after shape. So how the house butcher makes headway in the butchering, the landlord lays six courses on the table to any access. First the gentle and a lot of fat belly meat touches and one must bind the fat with bread, a lot of beer and a well-arranged insert plum brandy. Then then the breast point follows, the meaty bow. Besides, one may forget with no course the plum medicine, an untimely end of the party would be the inevitable result. Now the delicatesses follow like trunk, baking and ears of the sow, now the "noble" innards like heart, kidneys and tongue. In the end which is over the fourth hour of the banquete, blood sausages and liversausages are applied. The great final crowns one more bottle of the plum brandy.
For a long time somewhere else stomach and liver would refuse the service, but francs have steeled their body in such lifelong training. It is as it were the victory of the Frankish mind over the meat. What concerns the portions, one may put to himself the question, become the francs full beyond their own country. Some one has there his doubts...
