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South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.

Difficulty: Easy

Preparation time: 45 min

Cooking time: 0 min

A recipe by: Klara & Ida

Ingredients

Serves for

4

people

Ingredients

  • Speck Alto Adige PGI (sliced into fine matchsticks) to taste
  • 2 large ripe pears
  • 120 gram green grapes
  • 0.5 onion
  • 0.5 teaspoon cinnamon
  • 1 tablespoonwhite wine vinegar
  • 0.5 lemon juice
  • 4 tablespoonpear juice (if pears are too dry)
  • 1 teaspoon cane sugar
  • 1 tablespoonpine nuts
  • 1 tablespoonraisins (optional)

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Preparation time 45 min

  1. Wash, peel, core, slice and chop the pears into small pieces. Wash and half the grapes. Peel the onion and chop finely.
  2. Place all ingredients in a bowl and simmer, with the lid on, for 20 - 30 minutes. Stir occasionally, and add pear juice if too dry. If the fruit does not break down, mash gently with a potato masher.
  3. To serve: Leave the chutney to cool, and serve on the charcuterie board. Arrange the Speck Alto Adige PGI on the board together with your choice of kaminwurzen smoked dried sausage, Alpine cheese, cream cheese with chives, fresh grapes, gherkins, nuts, raisins, Schüttelbrot dry flatbread, pretzels, breadsticks and whatever else appeals to you.