Pork holds a place of esteem in the Alsace cuisine and therefore pork is referred to as the noble pork or le seigneur cochon (the noble pig). A stew which is found to be cooked in nearly all the homes and called as baeckoffe (baker's oven) is given the initial dressing at home. This dish is a mixture of pork, mutton, beef and vegetable marinated in wine for two days and after this whole of the stew is put between a layer of potatoes from above and below and then taken to the local baker for cooking.
The asparagus that is grown in Alsace around May is so famous that it is sought all around France as it has a taste, which is unique in its own. The fois gras grown in Alsace gives a tough competition to the fois gras grown in South Western France.
In Alsace cuisine fish also has an important place and it is cooked in number of ways the most popular being cooked in conjunction with Riesling wine. The trout fish is boiled in Riesling wine and then it is served by adding a dash of vinegar to it.
As Alsace is famous for its year-end festivities the festivities are characterized by production of myriad variety of biscuits and small cakes, which is locally called as bredalas. This is mostly served to the children starting from the Saint Nicholas Day.
Alsace cuisine is characterized by profuse use of wine, as it is the region that produces wine in abundance and the wine primarily produced is the white wine. The wines produced in Germany have a strong Germanic influence. Alsace is the only region in France that produces varietal wines which is characterized by the variety of grapes used in production. Alsace is also the biggest beer-producing region of France.