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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 ...
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