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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥690kcal
💪44gProtein
🌾30gCarbs
🥑45gFat
🌿2gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Cold Pig's Knuckles

How to order / say it
Say it Sächsische Schlachtplatte — [ZEK-sish-uh SHLAHKT-pla-tuh]
Order I'd like the Cold Pig's Knuckles platter, please.
Locally Ich hätte gern die Sächsische Schlachtplatte, bitte.
Say locally

A platter of cold cuts featuring boiled pig's knuckles, liver sausage, and other meats.

Why try it?

This dish is significant in Dresden's culinary history, traditionally prepared during village slaughters. It showcases the rural roots and resourceful spirit, utilizing every part of the animal.

How it tastes

Rich and fatty, the meat is tender and slightly gelatinous, with a distinct porky flavor. Typically served cold, the platter includes tangy mustard and rye bread to balance the richness.

Origin & History — first documented: 1880

Tracing back to rural Saxony, these meat platters were communal fare during hog slaughters. By the late 19th century, this dish had become a way to celebrate livestock harvests with community feasts.

Recipe

Ingredients

  • 🥩 400 g pig's knuckles
  • 🥩 150 g liver sausage
  • 🥩 150 g blood sausage
  • 🥣 50 g mustard
  • 🌾 200 g rye bread
  • 🥕 100 g pickles

Method

  1. 1 Boil pig's knuckles until tender.
  2. 2 Slice all meats thinly, then chill until ready to serve.
  3. 3 Arrange meats on a large platter with pickles.
  4. 4 Serve with mustard and rye bread on the side.

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All Europe recipes — Germany — Dresden — Cold Pig's Knuckles
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