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 ...

Barley Salad with Speck Alto Adige – recipe

Barley Salad with Speck Alto Adige

A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.

to the recipe

Polenta chips with Speck Alto Adige PGI and aioli salsa

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa 

to the recipe

Leek pasta with Speck Alto Adige - recipe

Leek pasta with speck

Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!

to the recipe

Meat mini-pizzas with Speck Alto Adige and fontina cheese - recipe

Recipe for meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.

to the recipe

Spaghetti with Speck Alto Adige - recipe

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

to the recipe

Grated radicchio-lasagnette with Speck Alto Adige - recipe

Grated radicchio-and-speck lasagnette

Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige PGI!

to the recipe

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.  

to the recipe

Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

to the recipe

Fried char wrapped in Speck Alto Adige PGI - recipe

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

to the recipe

Ravioli with prawns and Speck Alto Adige PGI - recipe

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

to the recipe