A meat platter with sauerkraut, sausages, black puddings, spare ribs, salt meat and smoked pork is the traditional dish at the Törggelen.
This platter is called “Schlachtplatte” and is almost a tradition. In former times, after slaughtering, this typical platter was served to taste the fresh meat and blood sausages. All the rest was hanged in the smokebox for the winter.
The salt meat, which must not be missing on the Schlachtplatte, is called “Surfleisch” in German. It is a special treated pork, preserved using salt, which is among the oldest methods of preserving food.