Sautanz am Neusiedler See: a festival of holistic pig recycling

Sautanz am Neusiedler See: a festival of holistic pig recycling

AM Neusiedler See is celebrated in a very special framework: the big chef Max Stiegl, known from various television programs, regularly invites you to his "Sautnanz". This event, which started her new season last Saturday, brings guests together from near and far to experience the art of pigeing the pig. In a fully occupied courtyard of his Purbach estate, around 150 participants were enthusiastic about the spectacle, for which there were thousands of inquiries.

The sky over Purbach beamed blue, while the wind whistled around the corners. Max Stiegl worked with a helper to break down an Ebers weighing about 135 kilograms. With sharp knives they scraped the bristles off the skin and later they pulled out the intestines. Stiegl always warned of careful work, while the invited guests attended a scary but fascinating spectacle.

nose to tail - a holistic approach

"nose to tail" - that means that no part of the animal remains unused. Stiegl and his team use everything, from the brain to the ringtail. The process begins before arriving in Purbach, when Stiegl picks up a pig from an organic farm together with his helpers. The entire ceremony is permeated by an ethical and sustainable way of thinking, emphasizing appreciation for the animal and the tradition of food processing.

After the pig was properly slaughtered, Stiegl brought it back to his kitchen. It turned into different delicious dishes: from blood sausage to brews to crispy fried pork belly. In the middle of the event, it smelled of fresh meat and herbs while the guests took part in cooking and eating.

Max Stiegl, who was born in Slovenia in 1980, made a name for itself in the culinary world. With a Michelin star and four hoods in his portfolio, he is a sought-after chef who has decided from the start to strengthen the awareness of regional products and to draw attention to the tradition of holistic animal recycling.

Although the times have changed and the demand for certain meat parts has decreased, Stiegl relies on the return of time -honored traditions. He calls "torture steaks" the modern short -fried, who in his opinion are overvalued. Instead, he wants to show what can be prepared from a pig to bring the knowledge of local products back into the minds of people.

eat and experience together

The atmosphere during the "Sautnanz" is almost familiar. No matter where the guests come from, they all eat together, use large pans and share an unforgettable experience. "D’Arrum Sautanzmusik" maintains those present, while a stylish piggy bank is asked for donations for the event. The combination of good food, music and communal spirit makes even the possible overcomes of the sight of passionate preparation take a back seat.

The event has turned out to be so popular that numerous appointments for the season between November 16 and January 18 are almost fully booked. Stiegl leads his guests through the entire process, from the decomposition of the animal to the impressive dishes that they can prepare themselves. "The brain and the other parts may not be so easy to order in the restaurant," admits a visitor. But as part of this event, guests are enthusiastic about trying out new things.

The event can not only be perceived as a unique culinary experience, but also serves to again direct the focus on regional products and the tradition of food processing. For Max Stiegl, the saucer dance is much more than just a feast. He sees it as a way to rediscover and promote lost art.

The region also offers numerous accommodation opportunities for visitors, including the Gut Purbach itself. This destination on Lake Neusiedler attracts with its proximity to Vienna and the many options that it offers for day or weekend trips. A stay in this charming environment is not only a profit for gourmet lovers, but for everyone who is interested in the tradition of the kitchen.

Further information on this unique event can be found on the website of Max Stiegl and in the tourist portal of the Neusiedler Lake to secure a place with one of the upcoming "sautenses".