The Forgotten History of Pig Punch
by Adam Diltz
Of the many butchering day traditions that are still with us today —including scrapple, pork and sauerkraut — stuffed pig's stomach is perhaps the least known.

Hog's stomach stuffed and braised is a tradition that pre-dates Christianity and is present in many cultures. While there are many variations of this dish, the Pennsylvania Dutch commonly stuff their version with potatoes, bread, onions, sage and pork — basically like a giant sausage.

There are many names for this dish: Susquehanna Goose, Dutch Goose, Hogmaw. Food historian Dr. William Woys Weaver uses the name seimave, which means "sow's stomach". I grew up in Northeastern Pennsylvania and for some reason we call it Pig Punch —I guess that came from paunch?

Whatever you may like to call it, I often serve slices of Pig Punch with my family style pork entrees at Elwood. 

Saturday & Sunday Tea at Elwood

Beginning October 24, Elwood will host tea service on Saturdays and Sundays. Two separate seating times will be available at 11 a.m. and 1:15 p.m.

We’ll feature a selection of teas from local providers, Premium Steap and Oma Herbal Teas. Along with tea, we’ll also be serving an assortment of snacks and bites, including Pennsylvania Dutch-inspired specialties like scrapple, snickerdoodle, shoofly cake, and datch (Pennsylvania Dutch quickbread).