Meat & Seafood Dishes
Germany enjoys a fertile terain, with ample water supplies and a productive climate - ideal for the growth of cattle, poultry, and pigs. Meat is abundant in Germany and this is evident by the number of meat dishes in German cuisine.
Among the favorite meats are pork, beef, veal, poultry, and game. Of these, the most comsumed meat is pork, followed closely by beef.
Among poultry, chicken is most common, although duck, goose, and turkey are also enjoyed. Goose is a favorite for Christmas celebrations.
During the hunting season, wild game is very popular. Among the varieties, wild boar, rabbit, and venison are the favorites. Lamb and goat are also available, but are not as popular. However, lamb is a traditional meat for Easter celebrations.
With Germany's abundant meat supply, came the need to preserve and store meats. Smoking, marinating and salting procedures were developed to store meat, leading to today's emphasis on sausages and preserved foods. Germany is the world's leading producer of wurst (cold cuts and sausages), with over 1,500 different varieties of wurst. For more information on wurst, please visit our wurst section.
Northern Germany has lengthy Baltic and North Sea coastlines. The cool waters yield abundant and flavorful seafood. Herring is a favorite of the seafish. It is available raw, pickled, smoked and canned. Other favorites include sardine, tuna, and mackerel. Among the fresh water fish, trout is the most common in German cuisine. Pike, carp, and European perch are also frequently served.