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  • In the Pennsylvania Dutch region of the United States, the dish, known locally as seimaage, hogmal, stuffed hog maw (maw is an old word for stomach), simply pig stomach, or Dutch goose (by those who are not Pennsylvania Dutch) is popular during the harvest season. Traditionally, pig stomach, not turkey, was the main course for Thanksgiving among Pennsylvania Dutch families. This tradition stems from the Old World, with the bulk of Pennsylvania Dutch settlers originating from the Palatinate. Unlike the German version, the dish is typically baked for several hours, rather than boiled.


    November 8, 2010