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What to eat in Southern Germany? Top 3 Southern German Fresh Meats

Last update: Sun Dec 15 2024
Top 3 Southern German Fresh Meats
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01
Schwäbisch-Hällisches Qualitätsschweinefleisch
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The Schwäbisch-Hällisches Landschwein pig breed emerged around 1820 as a result of crossing Chinese saddleback pigs with the existing wild pig population in Schwäbisch Hall in Baden-Württemberg, Germany. The Chinese pigs were imported with the intent of creating a new breed of pig with the perfect balance between fat and lean meat.


These pigs possess a natural layer of fat, and their flesh is firmer and darker than that of other breeds. These characteristics make it popular today among gourmet chefs, who have nothing but praise for this unique meat and its incredible flavor.


To ensure the high quality and special taste of the pork, these pigs are supplied with feed that is exclusively vegetarian and does not contain genetically modified organisms, additives, or growth promoters. 
02
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Cattle farming has dominated the Bavarian landscape for centuries. The most important breeds such as Fleckvieh or Simmentaler graze freely along the foothills of the Alps. In earlier times, beef was present at Bavarian tables mainly on high feast days – Easter, Pentecost, and Christmas – where boiled beef played an extremely important role, usually being paired with potatoes.


In Upper Bavaria, beef is traditionally served with a hot broth on a wooden plate with salt, pepper, horseradish sauce, boiled potatoes, and white bread, while in the Munich area the hanger steak has been a long-time favorite. In the regions of Franconia and Bavaria, Tafelspitz is a specialty made of particularly tender cuts of beef leg. 
03
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Limpurger cattle, also known as 'Leintäler beef', is the oldest breed of cattle in the German region of Württemberg. This breed got its name from Limpurg, a region with deep river valleys and the perfect climatic conditions for farming.


By the 19th century, Limpurger cattle were already renowned for their tender, juicy, delicious meat. It was transported even beyond the country's borders, where customers were willing to pay a significantly higher price for the high-quality meat. The demand for Limpurger beef still surpasses supply, and it is the region's top gourmet product.


It is distinguished by its particularly full flavor and its buttery-smooth mouthfeel. 

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Southern German Fresh Meats