üBell Angela Merkel After her tenure ends, she will have to talk about her political legacy, not her culinary legacy. because there’s none. For 16 years, the Chancellor has left no traces in the German kitchen culture-although his early career as the queen of kale has a bright future, and it is said that after the Berlin Wall may fall, he himself promised to be the first to eat in KaDeWe. Oyster man.
Therefore, Merkel drew a bad example from most of her predecessors, a devastating gallery of chain smokers, food scavengers, and curry sausage devourers, in which only two luminous figures stood out: Conrad A. Denner (Konrad Adenauer), he is a great connoisseur and enthusiast of Trockenbeerenauslese in Germany, and with their most outstanding person Weeping not only succeeded in guest gift diplomacy during the legendary Moscow trip in 1955, but also Helmut Kohl By introducing Margaret Thatcher, Michail Gorbatschow, George Bush, François Mitterrand and many other heads of state. According to reports, most of them tasted excellent Saumagen.
Careful manual work
In turn, this is due to a man who has not become prime minister, but has become king: Klaus Hambel from Wachenheim, who for many years Helmut Coles Saumagen’s court supplier guarantees exclusivity and is the undisputed ruler of the Palatinate region. He is the greatest master and the most ruthless quality enthusiast in the field of cleverly filling pork belly-although every butcher in the Palatinate His own Saumagen, rather than a few people, is convinced of this. With patents and formulas, it is the best in the stomach of all hackers. But only Klaus Hambel produced more than one and a half ton of sausages by hand in a few weeks. People from all over Germany and friendly foreign countries lined up at the gate to the land of milk and honey. .
Humber was born into the butcher industry, even if this slender, slender man does not fit the platitudes of a bull-necked red-cheeked butcher. His father wandered in the Palatinate for decades as an “Advent Butcher”—as the person in charge of the housekeeping was called—divided thousands of pigs into portions and marinated them with sausages. If he was better The stall also makes pork belly.
Because, contrary to popular belief, it is not the leftovers of the poor, but a delicacy that can only be eaten by the nobles of the grape growing and the honor of the country, and the pressure head made of pigskin by ordinary people has to make do with it. Of course, Klaus Hambel decided to inherit his father’s business and opened his own butcher shop on Wachenheim an der Weinstrasse in 1985, using canned sausages as a specialty of this shop, but His customers always ask about the original Palatinate court, and they soon know that he is a newcomer to Metzgerimetier. If he wants to stand out from the competition, he must make the best Saumagen.
