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Griess - Löwenbräu - Kreuzberg Saturday

Posted by Gerhard Schoolmann on 2014-08-04 02:58:46

On the website
http://www.genussregion-oberfranken.de/spezialitaeten/spezialitaeten_von_a_z/z/286/zwetschgenbaames/details_39.htm
they say that the name Zwetschgenbames comes from smokiing over plum tree wood.
But I have heard that this is a myth.

On this page they say nothing about the plum tree wood. They write about three months drying and aging with salt. I think that's the true story.
http://de.wikivoyage.org/wiki/N%C3%B6rdliche_Fr%C3%A4nkische_Schweiz

The Zwetschgenbames is similiar to the Gbündner Fleisch from Switzerland which isn't smoked but only aged with salt.
http://en.wikipedia.org/wiki/B%C3%BCndnerfleisch

Both are expensive. You pay around 3,50 Euro for 100 gram Zwetschgenbames in a butcher's shop. A little bit more in the Switzerland because the prices are higher there for all things.