Saumagenkerwe Kallstadt

Saumagen — Top Vineyard and National Dish

Anyone familiar with the Palatinate knows that the word 'Saumagen' can refer to two very different things. On the one hand, it stands for the Palatinate's national dish — a pig's stomach filled with pork, potatoes, bread cubes, and spices, cooked and served fried in slices. On the other hand, it is the name of one of Germany's most famous wine-growing sites — the Kallstadter Saumagen, a top site for mineralic Rieslings. Both 'Saumagen' meet at the Saumagenkerwe Kallstadt in early September.

Four Days of Palatinate Kerwe

The Saumagenkerwe spans four days. It opens on Friday, September 4th at 6 PM; full operation on Saturday and Sunday from 11 AM onwards; on Kerwemontag (Festival Monday), September 7th, the festival winds down again from 6 PM.

The venue is the 'Platz der 100 Weine' in the town center — the same square where the 'Fest der 100 Weine' (Festival of 100 Wines) takes place in spring.

Saumagen in All Variations

Kallstadt's restaurants and clubs prepare Saumagen in various ways — classically fried in slices with sauerkraut and mashed potatoes, diced as pralines, or in modern interpretations with side dishes from around the world. Anyone who has never tried Saumagen will find the ideal opportunity here to get to know this Palatinate identity dish in its home region.

Wines from Kallstadter Saumagen

Concurrently, Kallstadt's vintners and the local wine cooperative serve their wines — of course, especially the Rieslings from the top Kallstadter Saumagen site, along with Weissburgunder, Grauburgunder, Spätburgunder, Rosé wines, and Sekt (sparkling wine). The combination of the Palatinate's national dish and world-class Riesling, both under the same name, is a piece of living Palatinate identity.