Never had theirs (as far as I know). Who carries it?

 

You have to get it at Finke's - it's a local butcher shop/market in Fort Wright about 3 or 4 blocks from Cov Cath. Family owned business that started in Covington over 100 years ago. I stop in about once a month to buy some. A couple of years ago I was talking with one of the Finke boys, and he said they sell between eight and ten TONS of goetta each year. They'll sell you their goetta seasoning too...they'll tell you how to make goetta with the seasoning, but not how to make the seasoning.

 

I've also been taking some deer to get processed there for years. For like an extra $3 per pound they'll actually make some of your ground meat into goetta. I always have about 5 or 10 pounds made up that way.

Ah Tony, I was raised on goetta. My mother, her sister and my grandmother ( dads mom ) all had their own recipe all were delicious. When I Married, my Mother in Law had her own recipe. I can remember my father using a hand grinder on left over pork roast and adding spices and pinhead oatmeal to make it. I guess you have to be of German ancestry to appreciate it.

 

My mom still makes it (albeit once every couple of years) with the hand grinder. The hand grinder comes out for two things only: goetta, and cranberry relish.

 

One of the things that I love about goetta is the fact that people making it are so few and far between that whenever somebody does home-make it, they always seem to make HUGE batches and share the wealth. Haha, it's rare enough that Glier's even puts recipes for making it right up on their webpage.

Ah Tony , I was raised on goetta . My mother , her sister and my grandmother ( dads mom ) all had their own recipe all were delicious . When I Married , my Mother in Law had her own recipe . I can remember my father using a hand grinder on left over pork roast and adding spices and pinhead oatmeal to make it.Iguess you have to be of German ancestry to appreciate it . Not Italian .

Maybe I'll send you some .

Picked up some goetta and a dozen eggs today. I'm sensing a goetta omelette in my near future.

A former BGPer is entered into a goetta coney eating contest.

 

Are you talking about Cch5432?

I love me some goetta, but the smell at Goetta Fest makes me want to throw up. Is it odd to love the taste of something, and hate the smell?

I love me some goetta, but the smell at Goetta Fest makes me want to throw up. Is it odd to love the taste of something, and hate the smell?

 

Chitlins smell awful when they're cooking, but they're oh so good.

Chitlins smell awful when they're cooking, but they're oh so good.

 

Mmmmm...tasty-tasty intestines.

Chitlins smell awful when they're cooking, but they're oh so good.

"Awful" is a very mild way to put it.

Big goetta fan, but couldn't do goetta fest.

 

Goetta's a food that's suppossed to be simple and frankly a lot of the ways they serve it up down there sound gross to me.

 

I'll stick with just frying a batch up, or odering it up where you can find it, and eating it the old fashioned way.

Anybody gonna do the MainStrasse Village “Original” Goettafest this weekend? The MainStrasse Village Association has actually been doing this ever since the Glier's folks decided to move "their" Goettafest to the Newport riverfront. I just get a kick out of the fact that there are two annual Goettafests within 2 miles of each other every summer.

 

This version is sponsored by J.B.'s Barbecue out of Elsmere. I'm not sure if they make all of the goetta or not, or if they'll let other butcher shops sell their goetta there, but regardless I think I might stop down for some goetta balls and a goetta burger. Anyone else thinking about going to the redheaded stepchild of Goettafests?

Cracks me up how dirt poor Germans who could not afford "regular" meat so would they stretch it out with grains, a food that average class and above average class Germans wouldn't feed to their dogs, you guys eat like it is prime rib.

 

I wish my Grandmother was still around. I would have asked her about goetta. She used to love cheese head. This stuff is not cheese, it is truly mystery meat, makes hot dogs and bologna look like health food. It has a similar consistency as livercheese.

Cracks me up how dirt poor Germans who could not afford "regular" meat so would they stretch it out with grains, a food that average class and above average class Germans wouldn't feed to their dogs, you guys eat like it is prime rib.

 

I wish my Grandmother was still around. I would have asked her about goetta. She used to love cheese head. This stuff is not cheese, it is truly mystery meat, makes hot dogs and bologna look like health food.

 

I think that's part of the fascination with goetta. It's kinda like lutefisk up around Minnesota. It's just a celebration of heritage, really (although goetta is DARN good!).

 

I've only had head cheese once...it was fried. No complaints here!

I love me some goetta, but the smell at Goetta Fest makes me want to throw up. Is it odd to love the taste of something, and hate the smell?

Vice Versa with me and Coffee

Many like goetta, but scrapple is betta.

 

We went to the Italian fest on the levee last weekend. Next up for us - the Panegyri Greek fest in a couple of weekends. Well worth the 70+ mile trek for us.