"A year ago we were in Hambel's restaurant in Wachenheim for the first time. Since we had the visit in very good memory and we now know the Saumagen, we can even say that we are back. It was a surprise from our friends, because Klaus Hambel gave a brief and interesting introduction to the production of Saumagen in the entrance area of his restaurant to the butcher shop. Admittedly, do not stumble via the word, but if you eat it, you like it. Mr. Hampel welcomed the 12 participants with a glass of champagne, of course from the basement of the neighboring city Wachenheim. And then it started. We now know everything (almost) about the production of the Saumagen. Mr. Hampel is a specialist in production and now has several flavors in his offer, which is even exported to Taiwan. I have already said to the report on the restaurant that Saumagen's acquaintance is due to the Palatinate Helmut Kohl. In Deidesheim, Deidesheimer Hof, by Starkochs, the Saumagen by Klaus Hambel, many public guests were presented. Mr. Hambel always solves his conversation with nice anecdotes about Helmut Kohl and other celebrities. It also explains from which meat parts and other ingredients the filling is made and which spices are used. How long and at what temperatures the stomachs are boiled. In the meantime, a fresh, warm classic soap is brought out of the kitchen and personalized by the boss. It tastes great on a bungalow. As further samples we receive a piece of soap with truffles and soaps with sheep cheese and chili. You can buy other varieties in butcher shop such as soaps with plums or with green pepper or with chestnuts (cheese as the plum says) or placed in rum for the cold season with apples and plums. It was a nice interesting hour. Then there was a door to the restaurant where we could enjoy the Palatinate cuisine. Interestingly, the big cook, no bowls and no swimmers; no swamp that understands his craft excellently. The project will always take place on Friday at 11 a.m. But who wants to ask for the dates. This year was the last date on 18.11. The Palatinate Saumagen is absolutely recommended. I have eaten it only 4-5 years after I have met the quality and taste and I am completely convinced. You just have to try the Saumagen."
