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.

     

 

Ready to try something new?

See more Speck recipes ...

Recipe: Bauerntoast with original Speck Alto Adige

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

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.  

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!

Speck Alto Adige PGI with rocket and grana cheese

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

Beef tagliata wrapped in Speck Alto Adige and baked potatoes

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

Polenta wrapped in Speck Alto Adige served over peperonata

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 ...

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

Rösti with Speck Alto Adige PGI

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

Lasagne with Speck Alto Adige PGI, pumpkin and cream of walnut

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!

Speck Alto Adige PGI carpaccio and boletus mushrooms

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.