Bring a piece of Tyrol home: The perfect platter

We Tyroleans are true experts in Brettljause, the "cold platter" served as a snack is a staple for us at (almost) any time of the day. Whether for "Neunelen" as a second breakfast, as an afternoon snack, or as a strength boost in the evening, the simple rule for Brettjause is: the more often, the better! A snack is rarely enjoyed alone – much rather we invite our friends and family, because together it tastes even better. Typically, Brettljause is served on a wooden board. A few butter knives and a sharp knife for cutting the sausage should also not be missing. However, a proper snack is not just a bit of cheese, sausage, and bread – it requires more. For a tasty Brettljause, only a few ingredients are needed, but with those, the top rule is: only the best quality goes on the board. Regional products produced with love and craftsmanship, along with well-aged ingredients, make the enjoyment perfect.

Very important for the "Brettljause" is firstly the real Tyrolean bacon, which has a special significance with its spicy flavor. It should not be too lean but also not too fatty, well-seasoned, mildly smoked, and smoked for up to six months in the fresh mountain air of Tyrol. It is best cut into strips ("Stifterl"). Also, sausages like Bergwurzen, Kaminwurzerl, or Landjäger must definitely be part of the platter.

Spicy Tyrolean mountain cheese should also not be missing alongside the bacon. The longer it has been aged, the more intense and spicier it tastes. Those who prefer mild cheese might not be entirely happy with it, but when it comes to our mountain cheese, we Tyroleans don't do things by halves!

Fresh cheese takes care of the mild part of the snack. Especially creamy or served with fresh herbs, it adds variety to the platter.

Bread is the foundation of a good snack. A crusty, fresh dark bread or aromatic Vinschgerl belongs to it.

Now we get to the essentials: for even more color, pickled cucumbers and other vegetables add a nice touch. Here you can use whatever your pantry has to offer.

A really healthy addition is the hot horseradish. It is eaten with the bacon and cheese, and the best way is to eat enough so that the spiciness almost hurts.

Last but not least the real secret ingredient: butter. It is often unjustly forgotten and overlooked, but it brings out the full flavor of all the ingredients. Therefore, it is important not to skimp on butter, neither in quantity nor quality. Fresh butter from the alpine pastures or from the farmer at the market makes a big flavor difference.

A small schnapps for digestion at the end should of course not be missed. Fruit schnapps or Tyrolean pine schnapps are always welcome. One might even have two of those.