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Not for the faint-hearted (was: Schlachtschüssel)

Posted by Nick B. on 2010-08-14 02:35:31

I do know that Roppelt's swine, while raised in the sty next to the Brauhaus, are slaughtered by the brother "up in Bamberg", and then are brought back to S'limbach to be "sausaged" (pity we don't actually have this verb in English like they do) at the Brauereigaststätte. They used to slaughter on site, of course. And I read in the paper months ago that Schlachtschüssel(s) will probably become more rare as new EU regulations about where slaughtering can take place come along. I've forgotten the details though. The only way I've suffered from the (3?) I've been to at Roppelt are in attempting to bike uphill afterwards. It was 32° (90F) at the last one in July. http://i34.tinypic.com/258w2dy.jpg from last year. Yes, a Masskrug, not a Seidla, for sense of scale next to the Würste. Probably 4 € for that Platte.