The Bavarian weisswurst is an extra soggy sausage with no flavor to go with its pale-white color. And the pretzels are tough.

So in the days before effective refrigeration, it had to be eaten straight away. Even today, no true Bavarian would dream of eating Weisswurst after midday.

Pork is served in Bavarian inns mainly in two variants. One is "Schweinebraten" (roast pork), which comes from the back or shoulder of the pig and is braised in the oven. In Bavaria, it is usually ...