Goetta's Got It Going in Cincinnati-- Part 3: A Lowly Food Arrives and Thrives

Continued from March 14, 2022.

Goetta?

It was a medieval peasant food according to David Glier of Glier's Meats, whose family produces more than a million pounds of goetta every year in Covington, Kentucky, across the river from Cincinnati.

What began as a humble German stew of long-simmering oats, seasonings and ground-meat scraps -- pork and beef livers, hearts, tongues, skin and more -- has turned into a food of regional pride, used by chefs in both casual and upscale settings.

Of course, now the ingredients are a little bit better than the originals.

But, there are those, even in Cincinnati who would never touch it, but there are also others who essentially swear by it.  One of them is self-proclaimed "goettaevangelist" Dan Woellert, a food historian and author of "Cincinnati Goetta:  A Delectable History."

According to him, some chefs have taken the lowly goetta to "almost a hipster level."  Even brewers now.  Christian Moerlein Brewing Company released a goetta-inspired beer (made with pinhead oats) for Cincy's first goetta pub crawl this year.

Thanks, Denny for telling me about this delicacy.

--MMMMmmm Good.  --Roadetta