 There are many regional specialties, such as the "Münchner Weißwurst" (Munich white sausage) popular in Bavaria or the "Currywurst" (depending on region, either a steamed pork sausage or a version of the "Bratwurst", sliced and spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the Ruhr Area.Strict regulations governing what may and may not be put into them have been in force in Germany since the 13th century.In the market ordinance of Landshut in 1236, it was set down that only top-quality meat could be made into sausages.