Enjoyment and tradition. The Sautanz is one of the old customs that have nearly been forgotten. Not so at the Burgenland estate of Purbach: there, the traditional festival is celebrated every November with family, friends, and guests. The main focus is on treating the animals with respect both during their lives and before and after slaughter. For top chef Max Stiegl, this means that nothing goes to waste – he uses parts of the pig that others would throw away. During the Sautanz, the pig is slaughtered and then processed together from head to toe, cooked, and tasted. Max Stiegl has refined classic recipes and created new ones, and he also showcases recipes for the brave who have not yet tried everything. Dishes include boiled snout in beer, blood sausage soup, and more.