Germany: Head cheese is known as "Sülze", "Schwartenmagen", or "Presskopf". In Bavaria, "Presssack" comes in three varieties (deep red, pinkish, and grey) in the form of a large (15-cm-diameter) sausage. "Sülze" can have a tangy flavour due to the addition of pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into portions. There is a white coloured variety and two different red ones, using blood, one made with beef tongue (as in "Zungenwurst") and aspic, the other without. In Franconia, "Saurer Presssack" is served in a salad with a vinaigrette and vegetables.