Spotlight: German Pavilion
their traditional foods, their diet is
quite diverse, including as it does a
love for all sorts of ethnic foods.
Let’s start with the fundamentals,
beer, which is iconic in Germany.
Local and regional breweries
produce a wide variety, ranging
from pils, available countrywide, to
lagers and wheat beer in Bavaria
to Kölsch in Cologne. Additionally,
German wine has as strong a reputation as beer – with the upper and
middle Rhine producing world-class
Rieslings and Silvaners.
Next come sausages: there are
some authentic German sausages
now available in the United States,
such as the original Bockwurst and
“Deutschländer” in glass jars as well
as Nuernberger fried sausages
(frozen). These sausages are
made from the best pork meat
cuts and carefully cured (smoked,
slowly pre-cooked and no excess
salt) to ensure full taste and safety.
Thus, German sausages seem to
taste meatier and less salty than
most of their American counterparts.
Each region of Germany has its
own cured-ham tradition, such as
the dry-cured hams from the Black
Forest which are expertly smoked
Once a year I have the opportunity
to hop on a plane headed for Ger-
many for a trade show in Frankfurt.
As I settle into the airplane seat
my mind immediately drifts to
dreams of frankfurters, sausages,
spätzle and Wiener schnitzel.
Yet, when I have spent some
days in the city and satisfied my
appetite for the cursory traditional
German cuisine, I find myself
delighting in some of the best and
lightest fare that Europe has to
offer. Fantastically blended Muesli
and granolas, yogurts and fruits,
delightful Black Forest ham and
artisan cheeses, amazingly hearty
dark breads – and if I happen to
get there in time for spargel (white
asparagus season) – well, life is
This is one of the biggest issues
with German foods in the U.S.: our
misconception of what it truly is.
Many consumers and retailers still
envision bratwurst and sauerkraut
as typical German fare and – while
they comprise a satisfying combination – importers of German products are working hard to overcome
this image in an attempt to pump
up sales of German specialties.
The fact is, while Germans enjoy
in a traditional manner with wood
chips from pine trees for which
the area is known. These hams,
which are also available to us here
in America, contain no artificial
ingredients or liquid salt. The hogs
come from a USDA-approved Dan-
ish plant. The smoke in these hams
is unobtrusive, but lends support to
the meat’s exquisite flavor. Truly
one of the world’s great hams, it
deserves its reputation.