GLIER'S GOETTA
Glier’s Goetta is more than a regional favorite — it’s the result of generations of tradition, skill, and family pride. The story began in 1946, when Robert Glier returned from World War II to Covington, Kentucky and opened a small shop with a sausage kitchen and smokehouse. There, he perfected his take on Goetta, a hearty German-American dish of pork, beef, oats, onions, and spices, inspired by recipes passed down since the late 1800s.
How Goetta Became a Cincinnati Icon
By Hannah Howard
Whether served by the slice or tucked into a breakfast sandwich, this crispy meat-and-oat staple tells the story of Cincinnati’s immigrant history and butcher shop tradition.
Meat and oats might sound like a strange combination. To Cincinnatians, it’s breakfast.
Goetta, a crispy-edged pork, beef, and oat loaf, may have originated as a thrifty way for German immigrants to stretch meat, but today it is a beloved local specialty in its own right. Here’s everything to know about the deeply regional dish, including why it inspires fierce loyalty and how chefs are reimagining it...
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