Yes, the good old Metzgete fits right in with today's world, where the phrase "from nose to tail" is on everyone's lips.
In the past, people would slaughter their pigs shortly before the onset of winter so they wouldn’t have to feed them through the winter. Usually, a butcher would come to the farm to slaughter the animals, and the farmers would help him process the meat. The entire animal was used, and afterward, a slaughter feast was held.
The traditional Swiss “Schlachtplatte” (slaughter platter) thus featured the entire animal, processed into meat. Today, this method of processing is also called “from nose to tail.”This means that the entire animal—from nose to tail—is processed and eaten, rather than just offering consumers the best cuts. This makes sense and is sustainable. In this way, a slaughter feast is actually right in tune with the times. In addition to spätzli or potatoes, sauerkraut, and pork sausages, a slaughter platter also includes blood sausages and offal such as liver, heart, and lungs. But the shoulder, tongue, pig’s ears, and curly tail are also popular classics.
The Metzgete is an experience for young and old alike. But be warned: these hearty meat platters are often too much even for meat lovers.
Metzgete are offered mainly in rural areas, but also in the city. Under the “From Noise to Tail” label, there are many new and interesting dishes to try.
Maybe there’s an inn near you offering a Metzgete! Enjoy your meal!
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