Having moved around a lot as a kid, goetta (pronounced get-uh) was not a staple in our home. So when I returned to the area, I was regularly asked “why have you never tried goetta?” (that and what high school did I attend, which may be a topic for a whole other blog).

I am not usually one to succumb to peer pressure, but this was more intense than usual. It was as if the entire world’s fate hinged on me trying goetta. So finally, I did try it. And I love it. If you are about to discover this local favorite for the first time, here are a few answers to commonly asked questions. 

  1. Goetta SignWhat’s in it? Do not ask this. Trust me, you do not want to know. Just blindly trust those of us who love it, that goetta is yummy and you will not be disappointed. (But if you must know, it’s primarily composed of ground meat and steel-cut oats and flavored with fresh onions and spices.)
  2. What is the history behind goetta?  Goetta originated with German settlers who immigrated to the area in the 19th century. Resources were slim and oats were blended with any and all parts of the animal, stretching the meat as far as possible, giving goetta that stick-to-the-ribs quality found in most recipes.
  3. Where can I get some goetta? There are lots of places to get your goetta fix. Below are a few options:Goettafest
    1. Festivals
      1. Glier's Goettafest – August
      2. MainStrasse Village Original Goettafest – June
    2. Restaurants
      1. Anchor Grill (Covington)
      2. The Colonial Cottage (Erlanger)
    3. Make your own
      1. Pick some up at a local grocery store while in town, and cook it up at home (my brother-in-law even makes his very own goetta from scratch, but it takes time – I am not that patient!)

Where’s your favorite place to get this local treat? Comment below and let me know!