ZUM STAMMTISCH RESTAURANT HAS A PORK STORE

If you are interested in getting a feel for Germany you won't need a passport when you take in Zum Stammtisch Restaurant and its abutting Pork Store.   Werner Lehner and his brother, Hans are the owners of the Pork Store.  

There are lots of condiments at the front of the store as well as jars of items such as red cabbage.

You can get various cheeses and items such as pickled fish.

If it's a cold German beer you're looking for, you'll have many to select from. 

Leberkase is like a warm bologna. Pork, pork fat, and spices are emulsified into a paste (kind of like a pate), put in a loaf pan and baked.  Adam is slicing it up just the way one might order roast beef at a buffet.  People love to come in for a slice and eat in on the way home.  They sell about 30 loaves a week.  I personally found it to be less salty and less "garlic-y" than  mass made bologna.I fried it up and topped it with an egg, over easy.  Dipped pieces of the pretzel bun in the yolk. 

This area has the salads.  German sauerkraut had added ham, bacon, onions, caraway seeds, some fresh apples and just a bit of wine.  Goes great with the Leberkase!

German potato salad has a bit of bacon fat and bacon rather than mayo.

Then there are potato dumplings, red cabbage, rice pudding, and a best seller of a "blt" salad.  Instead of bread, it's replaced with pasta.  

 Hilda Kiefer comes in here at least once a week. She lives in the neighborhood.

Zum makes some of their own sausages but mostly uses "wursts" and products from other large companies that are well-known.  However, they do make their own Sulze, better known as Head Cheese.  It's a meat "jelly" made with what seems to be ham, pickles, and carrots .  There is no cheese.  Zum makes their own liverwurst. Don't expect it to appear like most as it is in a jar. It cannot compare to any of the packages liverwursts, being both smooth and made with pork livers. 

Gelbwurst are made here.  Traditionally they are made from veal and pork. Werner makes a special wurst from chicken.  Kind of like slices of an extremely mild chicken bratwurst.  Incidentally, they sell lots of those pretzel buns that are not only perfect for taste and texture, but make for great sliders and small sandwiches.

Now I go to the area of the butcher cuts.  If you don't want to make sauerbraten from scratch, you can buy the "fixings" beginning with the marinaded beef.  This cut of eye round gets to sit in a brine mostly of vinegar and pickling spices.  The brine is injected and it sits for 7days (in a fridge, of course). They will give you the brine to cook it in as well as the gravy.  It should be cooked as if you are making a pot roast for about 3-4 hours.   Goes great with the potato dumplings.

Here is one of the customers buying pork chops.  Potato pancakes and Frikadellen, a meat patty that combines both beef and pork, are up there on the counter.   Zum prepares a meatloaf often enough to have some to sell as well.  The taste and contents are different from the meat patty.

Rouladen is another big seller.  It's sort of the German version of braciole but what goes into it is quite different. The beef is sliced and pounded to get it thin.  Your putting carrots, onions, bacon, ham, pickles and mustard in it.

Frozen dinners and soups are always available.  No preservatives and can last a week or two in the freezer in its container.

Here is what a Rouladen frozen dinner looks like. It comes with red cabbage and spaetzle (German egg noodles).

Burger patties are made with a combo of shell steak for the fat and chuck steak. 

Strudel is must!  Today they had apple and cherry cheese. Option for crumb cakes lovers as well.

There is a large variety of imported chocolates, chocolate bars and other sweet goodies near the front of the store. If you are into Ritter, you can choose one bar or a package that has a variety of small ones.