Top 8 Traditional Foods
in Westphalia

The pork used to make this ham originates from the region of Westphalia, which is known for its traditional pig farming. The recipe is guarded as a trade secret, and every step in the production process is carried out entirely by hand. The process begins by rubbing salt of a special consistency with added herbs or spices into the ham and bone, which is then left to cure and dry in aging rooms for an extended period of time. To produce the smoked version, the hams are left in a smoking chamber over a beech and juniper wood fire. This process may take time, but it results in a characteristic dark red meat, golden-yellow rind, and a particularly mild and nutty flavor. To enjoy this delicacy, slice it thinly and serve it as an appetizer with pretzels and cheese.Expand

First described in 1450 as the black bread of Westphalia, the famous Westfälischer Pumpernickel is a traditional all-rye bread made with either coarsely ground rye meal or a combination of rye flour and whole rye kernels. It can also be flavored with malt or sugar beet syrup. The loaves are placed in lidded pans and baked slowly at a low temperature in steam-filled ovens for anywhere from 16 to 24 hours, which gives pumpernickel its characteristic deep brown, almost black color. Pumpernickel has little or no crust, a pronounced earthy aroma, and a distinctive bittersweet flavor. It is quite dense and moist, and it has an extremely long shelf-life – when shrink-wrapped, it stays fresh for months, while canned pumpernickel can be stored for as long as two years. Even though the unique flavor and texture of pumpernickel goes well with both sweet and savory spreads, the Westphalians typically enjoy it with a thick smear of butter and a topping of ham or liver sausage.Expand

Pfefferpotthast is a traditional meat stew hailing from Westphalia. It consists of pieces of beef that are simmered in a seasoned broth along with onions, soup vegetables, spices, and herbs. The meat is typically first browned in a little oil or lard before it's cooked with the other ingredients, and the broth is usually thickened with crumbled bread, traditionally with the classic Westphalian pumpernickel rye bread. Spices such as cloves, juniper berries, allspice, bay leaves, salt, and pepper are typically used for seasoning the broth. Warming and flavor-packed, the dish is perfect for a chilly fall or winter lunch or dinner, and it is usually accompanied by pickled gherkins, salt potatoes (Salzkartoffeln), beetroots, and a German beer on the side. The first mention of this Westphalian specialty dates back to 1378 in Dortmund, where an annual Pfefferpotthast Festival is held each September, usually at the end of the month.Expand

This cheese from Nieheim in Ostwestfalen-Lippe is made from low-fat sour cow's milk quark using a traditional recipe. After ripening for a few days, the cheese is rubbed with a mixture of salt, cumin, and water. Nieheim cheese tends to become stronger and harder over time, which makes it perfect for grating. Its flavor is slightly sour, pungent, and spicy with a hint of caraway. Despite its low fat content (less than 1%), it develops an exceptionally rich flavor. The production and sale of this hand cheese is strictly controlled. The 1927 guidelines for making this cheese, which are on display the Museum of the Nieheim cheese, are still partly enforced. Every two years, a cheese fair known as the German Cheese Market is held in the town of Nieheim on the first weekend in September, and it attracts up to 60,000 visitors to the city.Expand

Pickert is a German dish originating from Westphalia. It can best be described as a combination of a fritter, a potato pancake, and a waffle. The key ingredients include flour, grated potatoes, eggs, milk, yeast, salt, sugar, oil, and raisins. When the batter is prepared, pickert can be fried or baked. In the past, it was a peasant dish because it is inexpensive and nourishing, just about right for a day of hard work in the fields. Nowadays, people consume it with fruit compotes, sugar, cinnamon, or even leberwurst liver sausage.Expand

Westfälische quarkspeise is a trifle dessert with layers of creamy German quark and whipped cream, tart cherries (such as morello cherries), and crumbled pumpernickel (slightly sweet dark rye bread). Typically flavored with kirsch, amaretto, or rum and vanilla sugar, the dessert is usually assembled in a glass serving dish and enjoyed chilled, and it is often enhanced with chopped or shredded semisweet chocolate. Although quick and easy to make, this cold layered dessert packs quite a punch of flavor, especially after several hours of setting, which allows for the flavors to combine. This simple sweet treat uses two traditional German ingredients - German quark and Westphalian pumpernickel - which (combined with the tart cherries and additional flavorings) contribute to the dessert’s unique blend of sweet, slightly sour, earthy, and fruity flavors.Expand

Dortmunder salzkuchen is a bread roll from the city of Dortmund. It has a compact round shape with a lightly crisp crust, a dense but tender crumb, made from wheat flour, yeast, water, salt, and fat, with coarse salt and caraway pressed onto the surface before baking. The bread developed in Dortmund during the nineteenth century as the city grew into an industrial center, where simple baked goods suited to beer drinking and workers’ meals became common and bakery products were shaped by the need for durability and straightforward flavor. Preparation begins with a yeast dough mixed from flour, yeast, water, salt, and a small amount of fat, which is kneaded until smooth, allowed to rise, divided into small portions, shaped into round rolls, and brushed lightly with water so that coarse salt and caraway seeds adhere before baking at high heat until the rolls are fully baked and lightly browned. Common variations include differences in size, the amount of caraway used, and occasional omission of fat in the dough, while sweet or filled versions are not typical. The rolls are eaten fresh, often split open, and are served in bakeries, pubs, and homes, most commonly as an accompaniment to beer, cured meats, cheese, or simple spreads, and they are closely associated with beer hall culture and informal meals in Dortmund.Expand