Goetta
Black Pepper Goetta
Black Pepper Goetta has the same award winning flavor of our Best Goetta with the addition of Black Pepper.
Our Black Pepper Goetta is sealed for freshness in Crayvac packaging by the pound.
Find out what everyone in Cincinnati is talking about!
Shipped in four convenient one pound packages.
Real goetta is not sold in a tube!
Our goetta is made fresh, frozen, then shipped to your door. Ready for your skillet!
More Details
Standard shipping cost included in price.
We ship frozen fresh product. This means your order must arrive within three days of shipping. Some thawing can be expected, but the product must still arrive cold. Please refreeze, refrigerate, or cook immediately upon unpacking.
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Best Goetta
“The Best Goetta in Cincinnati” – Cincinnati Magazine
Eckerlin’s Goetta has been rated The Best THREE Times!
Our Goetta is sealed for freshness in Crayvac packaging by the pound.
Find out what everyone in Cincinnati is talking about!
Our goetta is made fresh, frozen, then shipped to your door. Ready for your skillet!
More Details
We ship all of our products fresh (frozen) and arrival time is within three days of shipping to ensure maximum fresh taste.
Shipped in four convenient one pound packages.
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See What Others Have to Say:
October 2000
From: “Best of the City” -Cincinnati Magazine
Classic Cincinnati: Any local butcher worth his knives makes his own rendition of goetta, the only-in-Cincinnati sausage. The basics are simple: pin oats (a kind of whole oat, cooked only until it’s still nutty) and pork, er, products, formed into a long, square loaf. And many Cincinnatians have their favorite among the renditions, be it Glier’s, Hoffman’s, Finke’s or Kroeger’s. But in a recent taste test, a thick slab from Eckerlin Meats in Findlay Market beat out the bunch. The sausage tastes fully of pork, not pork fat, and is richly spiced and not too salty. And Eckerlin’s goetta can further hold its own against a heavy drizzle of maple syrup. Findlay Market House, Over-the-Rhine, (513) 721-5743
June 2002
From: “From Hot Dog to Haute Dog: A Sausage Primer,” by Maria Schneider and J. Kevin Wolfe
Goetta: Local Flavor
Trying to explain your affection for that Cincinnati specialty, goetta, to somebody who didn’t grow up eating it is, well, difficult. In mere words, it does not sound particularly appealing. Frugal German immigrants working in Cincinnati’s meatpacking plants gathered scraps of pork and put them to use in a sausage-like concoction. The other ingredients are plain: steel-cut pinhead oats, bay leaf, onion, and pepper. Pretty homey stuff. But the best food is just that. The best in town? Eckerlin’s.
