Swabian cuisine is the traditional cooking of Swabia, a region in southwestern Germany spanning most of Baden-Württemberg and part of Bavaria. It is known for hearty, pork-centered dishes, egg noodles, and dairy, reflecting the region's farming history. Signature dishes include Maultaschen (large pasta squares filled with ground pork, spinach, and breadcrumbs, served in broth or pan-fried), Käsespätzle (egg noodles with melted cheese and fried onions), and Linsen mit Spätzle (lentils with spätzle). Slow braising and stewing are common for tougher cuts, as in Sauerbraten (marinated beef roast) and Zwiebelrostbraten (pan-fried steak with caramelized onions), and smoking/curing produce products like Schinken (ham) and Speck (bacon).