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One of the most influential aspects of German culture, they vary from region to region and state to state. As such, it isn't unusual for a self-professed "Schweine" (German word for pig) to hold different opinions on which type of "frontschwein wein" (wine in front of pigs, or front wine) is the best. Though this seems like a trivial issue, most places around the world wouldn't be able to operate without this ancient tradition. But what is a frontschwein? In its original form from Southern Germany, it was an appetizer that consisted of cheese spread over hollowed out reeds and topped with strips of bacon or ham on top. It was then dried and stored in a jar, and could last for months. It was usually consumed like a shot with beer, and it was the bacon that really made the dish. These days it is more of a gourmet snack or appetizer, but it is still often eaten together with wine or beer. Other popular variations on frontschwein include sausages (often bratwurst) wrapped in bacon (brät-chen) and served on bread, which can be found especially at Oktoberfests; frontschweine that are boiled; frontschweine that are marinated; or even some Belgian-style frontschweine that are served on French bread (front de merde). The inventor of the frontschwein is not entirely certain. The origin of the word "frontschweine" and its relation to and influence on the product is somewhat convoluted and confusing. It is generally agreed that it got its name from being served in front of the guest, on a plate. This is probably due to the fact that most people didn't have plates or flat surfaces in those days. In German wine law, a frontschwein is a low-alcohol table wine. In Germany, a frontschwein can be up to 3.5% alcohol by volume. In Austria, it must have at least 2.5% Vol.–a so-called "leichtes Wein". In Switzerland, a frontschwein typically contains no more than 2% alcohol by volume .http://www.gastroproffs.at/frontschweine/https://www.winespectator. com/en/gastronomy-wine-travel-guide/leichtes-wei... http://www.alcoholprotocol.de/frontschwein http://www.foodnationmedia.com/gastronomy/mincemeat.html The frontschweinschnitzel (frontschweineschnitzel) is a traditional dish of the Swabian region of Bavaria , Germany . The dish consists of thinly sliced pork fillet with either bacon, mushrooms , onions and cheese rolled in flour and fried in lard . cfa1e77820