Stunggis is a traditional stew originating from Nidwalden. The stew is usually made with a combination of pork neck, onions, cabbage, leeks, carrots, celery, stock, potatoes, salt, pepper, nutmeg, thyme, and marjoram. The meat and vegetables are sautéed in oil, then deglazed with the stock and mixed with the spices and herbs.

The stew is simmered over low heat, and the potatoes are added near the end of cooking. Once everything is tender, stunggis is served hot, preferably with bread on the side for mopping up the juices.