Fulda Pork Stomach Convention: A feast for the taste buds!

Fulda Pork Stomach Convention: A feast for the taste buds!

On June 15, 2025, Fulda was the scene of a culinary competition in which tens of thousands of taste buds were pampered. The Schwartenmagen convention, organized by the Fulda Economics Juniors, brought together around 60 participants who enjoyed various variations of the traditional dish. The event took place in good company, with butcher shops from the region fighting for the title of best pork rind and doing good in the process. This year, the proceeds from the participation fees will support the Antonius Foundation, which supports people with disabilities, with 750 euros. Last year it was 500 euros, which shows how the event is becoming more important and mobilizes people to support a good cause. [Fuldaer Zeitung].

There was a special tension in the air because the Schneider butcher shop, which had won the title “Best pork stomach of the evening” in 2024, was defending its title. But other butcher shops, such as the Robert Müller butcher shop from Flieden-rückers and the Landhof Kömpel from Großenlüder, also went above and beyond and presented their best creations. In the end, the two butcher shops shared first place – a great success for everyone involved. This shows that the rind stomach is very important not only in Fulda but also beyond and is becoming more and more popular.

A little history of the rind stomach

Before we delve deeper into the details of the convention, it is interesting to know that the rind stomach has a long tradition. This dish was on the menu at the Haina State Hospital as early as 1655, and in 1778 Frankfurt claimed the sole right to produce it. According to Der Ludwig, Schwartenmagen was omnipresent in Frankfurt households at the time. It is noteworthy that the Fulda tax regulations around 1790 list pork stomach and liver sausage as equivalent types of sausage. Over the centuries, rind stomach has established itself as a stable factor in regional cuisine.

Personalities such as the court councilor Carl Julius Weber praised Frankfurt cuisine in 1828 and emphasized the role of the rind stomach. In 1910, the Kassel dialect writer Berndt named the advantages of the meat selection in a poem. This story shows that pork rind is not only a culinary delicacy, but also a piece of cultural heritage that connects people together.

Looking into the future

As for the future of the Schwartenmagen Convention, it remains to be seen whether this enjoyable event can develop into a permanent tradition. Christoph Jahn from the Worringen car dealership, who had the idea for the convention, and numerous supporters hope that this tasting will continue to attract many people in the coming years. In this context, it is pleasing to see that butchers like Johannes Richter, who runs the almost 100-year-old “Meissmers” business in Eiterfeld, are keeping up with the times with modern ideas.

The Schwartenmagen Convention is not only a platform for culinary exchange, but also proof that traditions can be kept alive while promoting social responsibility. So one or two pork rinds will certainly be the focus in the future.