A mile north at Findlay Market, midday entrees at French Crust Cafe & Bistro include a flaky pastry with a sauteed veggie relish, poached egg, hollandaise sauce and goetta. The restaurant is operated by chef Jean-Robert de Cavel, who also brought five-star dining to Cincinnati. (Who needs five-star dining when you have Cincy Chili!!!)
Eckerlin Meats, a block away sell goetta by the loaf and pound, or sliced and grilled on egg-and-cheese sandwiches. Eckerland sells 1,500 to 2,000 pounds of goetta weekly. It's made with only pork shoulder and beef chuck, meaning it's "leaner, higher in fiber and less sloppy," says Josh Lillis, one of several family members working at the butcher shop that's over 150 years old, The seasoning blend, although proprietary, "is nothing crazy or super unique."
"Goetta used to be made out of necessity," Lillis notes. "Feeding a family meant using an animal from head to toe."
Lollis saus that Cincinnatians care deeply about goetta, especially the West Side neighborhoods that stick to tradition.
"They talk about whether it's too meaty, has too much oats or doesn't flip properly," Lillis says.
--RoadGoetta
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