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David Lissner
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Schlachtfast, Germany’s big pig festival, underway

Stuffed pork chop at Edelweiss.

Stuffed pork chop at Edelweiss.

The piggy trend still hot in Chicago is nothing new in Germany, where pork has been a favorite for centuries. “Schlachtfast” is a meaty German festival celebrating the end of winter. It’s the time when German farmers butcher their pigs and celebrants indulge in a feast of pork and sausage dishes.

Through March 6, Edelweiss in Norridge hosts a Schlachtfast celebration with such specials as roasted suckling pig served with bread dumplings and red cabbage and a choice of soup or salad, $20.95.

Other porky fare at Edelweiss includes a seared, thick-cut pork chop stuffed with apples and walnuts and topped with melted Wisconsin cheddar, $17.95 with a choice of French fries, German fries, baked potato, garden rice or seasonal vegetables; Bayerische Schweinshaxe, a three-pound pork shank, $26.95; Kassler Rippchen — brined, smoked, center-cut pork chops, steamed in a light consomme, $15.95; and a welter of wurst.