![]() While stuffed pork stomach doesn’t incite warm feelings of “Yum – Pig Stomach!” to most, once you get past the gnarliness of stuffing a pork innard it doesn’t seem so weird. ![]() I saw a demonstration of one being made over the weekend at the online Christmas at the Farm, presented by the Pennsylvania German Cultural Heritage Center in Kutztown, Pennsylvania, by Chef Terry Berger. But we’d be hard pressed to find a pork stomach at Eckerlin or Avril-Bleh’s downtown. In Berks and Lancaster counties, finding a maw or stomach for stuffing is not so hard, as most butcher shops carry them for the dish. There are no jelly or syrup toppers of Hog Maw, like there are in the Goetta-verse. It is usually sliced and maybe browned a bit and served warm, topped with horseradish or stewed tomatoes, or cold on a sandwich. It’s kind of one of those kitchen sink meals, where you throw whatever leftover meat and veggies you have around. Some recipes include carrots and celery or other veggies. Hog Maw is basically the outer muscular part of a pork stomach (with the fatty inner lining removed) stuffed with a hash of potatoes, onions, cabbage, loose pork sausage and herbs, and then either boiled or baked. I like it’s other slang names – Susquehanna Turkey, after the river that runs through Berks and Lancaster Counties, and Pennsylvania Dutch Goose. ![]() It descends from the dish Saumagen native to the Rhineland-Pfalz or Palatinate area of Southwestern Germany. It’s called Hog Maw or Seimaage in Pennsylvania German. In the Pennsylvania Dutch counties of Berks and Lancaster, there is what some might consider a particularly frightening dish served around the Christmas holidays that is a cousin to goetta. ![]()
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