Schlachteplatte

A Schlachteplatte, Schlachtplatte, Schlachtschüssel (Southern German), or Metzgete (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German dish[1] that primarily consists of boiled pork belly (Kesselfleisch) and freshly cooked Blutwurst and Leberwurst sausages.

As a result, in many places, e.g. in parts of the Palatinate, the entire festival[clarification needed] and the meal in particular are known as Metzelsupp.

In Rhinehessen it is also common to enrich the dish with a sauce from part of the pig's blood (Schweinepfeffer or Schwarz Brie).

The slaughtering day offered a rare opportunity to eat fresh meat which explains why the Schlachtplatte is a rather lavish meal.

This meant that not so many animals had to be fed over the winter, so the meat could be preserved for longer in the cooler temperatures and the farmers had more time after the last harvest for turning it into ham and sausages which could then be smoked over the winter hearth fire.