MENU
100 g Speck Alto Adige PGI 1 Kaminwurze (smoked, dried sausage) 1 Schüttelbrot (crispy rye flatbread) 1/2 South Tyrolean apple PGI
Serve with 2 glasses of South Tyrolean Schiava (or apple juice)
200 g Speck Alto Adige PGI 2 Kaminwurzen (smoked, dried sausage) 2 Schüttelbrot (crispy rye flatbread) 1 South Tyrolean apple PGI
Serve with 4 glasses of South Tyrolean Schiava (or apple juice)
400 g Speck Alto Adige PGI 4 Kaminwurzen (smoked, dried sausage) 4 Schüttelbrot (crispy rye flatbread) 2 South Tyrolean apples PGI
Serve with 8 glasses of South Tyrolean Schiava (or apple juice)
Preparation
Remove the rind from the Speck Alto Adige PGI and cut into thin slices with a meat slicer (or by hand).
Arrange on a large platter.
Slice the Kaminwurzen and arrange on the platter
Break the Schüttelbrot into small pieces and place in a serving bowl.
Slice the apple and arrange on the platter.
Serve South Tyrolean Schiava or apple juice with your South Tyrolean marende.
Ready to try something new?
See more Speck recipes ...
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI
A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
A recipe with Speck Alto Adige PGI for connoisseurs & gourmets and all those aspire to be.