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

Course: appetizer
Style: traditional
Level of difficulty: easy
Preparation time: 45 min.
Created by: Klara & Ida

     

Print  
   South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI
Speck Alto Adige PGI, sliced into fine matchsticks (quantity to preference)
2 large ripe pears
120g green grapes
Half an onion
½ tsp. cinnamon
1 tbsp. White wine vinegar 
Juice of ½ a lemon 
4 tbsp pear juice (if pears are too dry)
1 tsp. cane sugar  
1 tbsp. pine nuts  
1 tbsp. raisins (optional)
  

Preparation

Wash, peel, core, slice and chop the pears into small pieces. Wash and half the grapes. Peel the onion and chop finely. 
 
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. 
 
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.

     

 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Potatoes with Speck Alto Adige - recipe

Potatoes with speck

Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

to the recipe

Risotto with green asparagus and Speck Alto Adige

Risotto with green asparagus and Speck Alto Adige PGI

This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.

to the recipe

Fagottini – parcels made with Speck Alto Adige – recipe

Recipe for fagottini – parcels made with Speck Alto Adige PGI

Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.

to the recipe

French toast with smoked mackerel and Speck Alto Adige - recipe

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.

to the recipe

Rocket, Granny Smith apple and Speck Alto Adige - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige PGI, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

to the recipe

Open sandwich with Speck Alto Adige PGI, turkey and lettuce - recipe

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

to the recipe

Potato pizza with Speck Alto Adige - recipe

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.

to the recipe

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.  

to the recipe

Polenta wrapped in Speck Alto Adige served over peperonata - recipe

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

to the recipe

Cod in Speck Alto Adige with baked lemon potatoes - recipe

Cod in Speck Alto Adige with baked lemon potatoes

Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.

to the recipe