Pfaffenstück
Pfaffenstück describes the best piece of roast or cooked meat or fish that was previously offered to the clergy. In the case of a goose , for example, this is the breast, in the case of cattle it comes from the rear.
In rural restaurants there is still the Pfaffenstück on the menu today. The tradition of offering the priest the priest's piece at lunch on Sunday also still exists in some regions.
When Holsteiner ham there is still the Pape piece (or short- Pape ).
Other names are Pfaffenbisschen, Pfaffenschnitt or -schnitz .