Get a piece of Tyrol at home: The perfect "Brettljause"

We Tyroleans are real Brettljausen experts, the "cold plate" as a snack is available at (almost) any time of day. Whether for "Neunelen" as a second breakfast, as a snack in the afternoon or as a refreshment in the evening, the simple principle applies to the Brettjause: the more often, the better! We rarely enjoy a snack alone – we much prefer to invite our friends and family, because it tastes even better together. Typically, the Brettljause is served on a wooden board. A couple of butter knives and a sharp knife for cutting the sausage should also not be missing.But a real snack is not just a bit of cheese, sausage and bread – there is more to it. For a tasty Brettljause it needs few ingredients, but with those the highest rule is: only the best quality comes with on the board. Regional products, produced with love and craftsmanship and ingredients matured with plenty of time make the pleasure perfect.

Very important in the Brettljause is first of all the real Tyrolean bacon, which has a very special meaning with its spicy taste. It should not be too lean, but also not too fat, is 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"). Sausages such as Bergwurzen, Kaminwurzerl or Landjäger are also a must.Spicy Tyrolean mountain cheese may not be missing beside the bacon likewise. The longer it has been allowed to mature, the more intense and spicy it tastes. If you like mild cheese, you might not be happy, but when it comes to our mountain cheese, we Tyroleans don't do things by halves!Cream cheese provides the mild part of the snack. Particularly creamy or also with fresh herbs arranged it provides for the change in the Jause.Bread is the basis of a good snack. A crusty, fresh brown bread or aromatic Vinschgerl belong to it.Now it's time for the preserves: pickled cucumbers and other vegetables provide even more color. Here you can use whatever you have in your pantry.A really healthy ingredient is horseradish. It is eaten with bacon and cheese, and preferably so much of it that the sharpness almost hurts.Last but not least, the real secret ingredient: butter. It is often unjustly forgotten and overlooked, but it really brings out the full flavor of all the ingredients. Therefore, it is important not to skimp on butter, neither in quantity nor in quality. Fresh butter from the alpine pasture or also from the farmer on the market makes the big taste difference.A Schnapserl to the digestion at the end may not be missing naturally also. Obstler or Tiroler Zirbenschnaps are always gladly seen. Of it one drinks then perhaps also times two.