Schlachteplatte

A Schlachteplatte, Schlachtplatte, Schlachtschüssel (Southern German), or Metzgete (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German dish

the Palatinate, the entire festival^{[clarification needed}

] and the meal in particular are known as Metzelsupp.

Common accompaniments to a Schlachtplatte are

Rhinehessen

it is also common to enrich the dish with a sauce from part of the pig's blood (Schweinepfeffer or Schwarz Brie).
The word is derived from schlachten, "to slaughter", and Platte, "dish", because, traditionally, it is only eaten on the day of
drying and smoking
. The slaughtering day offered a rare opportunity to eat fresh meat which explains why the Schlachtplatte is a rather lavish meal.
Originally these slaughtering days took place mainly in the autumn. This meant that not so many animals had to be fed over the winter, so the meat could be preserved for longer in the cooler temperatures and the farmers had more time after the last harvest for turning it into ham and sausages which could then be smoked over the winter hearth fire.

See also

Food portal

Berner Platte – a similar dish

Choucroute garnie – a similar French dish

List of meat dishes

References

ISBN 978-0-679-01005-0
. Retrieved July 24, 2017.

External links

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[1] ISBN 978-0-679-01005-0
. Retrieved July 24, 2017.