"I went to Goldener Hirsch for one reason – Saumagen was on the menu. Saumagen is a regional specialty that has a descendant in the Pennsylvania Dutch country that I grew up eating. We call it pig belly or hog maw. I wanted to try the original German version in the Palatinate region where many of the ancestors of the Pennsylvania Dutch came from. I was not disappointed. Though it 's a bit different from the Pennsylvania version, the concept is the same – a pig stomach stuffed with various things and cut into slices. Here, the ingredients are more finely ground and less identifiable, and there is a more sophisticated combination of flavorings. Very tasty, if you like that sort of thing, and it went well with the coarsely mashed potatoes and sauerkraut – and even with a local white wine, which is not usually associated with hog maw in Pennsylvania. The place was small and cozy, service was helpful and friendly. Even though it was a Saturday night and we didn 't have reservations, they fit us in. It 's a small side street, and parking can be problematic, so plan for dealing with that."
