Physically, it sits smack dab in the middle of the continent and enjoys fertile, prosperous terrain. As such, the culinary attributes of each are mutually shared on their adjoining borders. Today, an influx of Turks and Italians are contributing to the mix of tastes and techniques. With a terrain that is fertile, bearing ample water sources and a productive climate, Germany is rich in beef and dairy cattle, sheep, and pigs.
Pork is a national favorite, used in more dishes than any other livestock.
Whereas meat is a precious commodity in other countries, it is abundant in Germany. Smoking, marinating and salting procedures were developed to store meat, leading to today's emphasis on sausages and preserved foods. Game birds and rabbit are also traditional, as is the use of juniper berries, found in the lush evergreen forests.