📝 About This Recipe
Hailing from the rugged peaks of the Tyrolean Alps, Tiroler Speck is a culinary masterpiece that balances the delicate saltiness of Mediterranean ham with the robust, smoky character of Northern European traditions. This PGI-protected delicacy is cured with a secret blend of garlic, juniper, and bay leaves before being cold-smoked over beechwood. Our recipe transforms this premium ham into a traditional 'Brotzeit' platter, a hearty and social meal that celebrates the rustic soul of German and Austrian mountain culture.
🥗 Ingredients
The Star of the Show
- 400 grams Tiroler Speck PGI (high-quality, center-cut piece with a thin layer of white fat)
The Bread Basket
- 1 loaf Vinschger Paarl or Rye Sourdough (dense, crusty, and flavored with caraway seeds)
- 2-3 pieces Schüttelbrot (traditional crispy, hard Tyrolean flatbread)
Alpine Accompaniments
- 200 grams Bergkäse (Mountain Cheese) (aged at least 12 months, sliced into wedges)
- 2 pieces Kaminwurz (traditional air-dried smoked sausages)
- 5 cm Fresh Horseradish Root (to be grated fresh)
- 6-8 pieces Pickled Gherkins (small, crunchy cornichons)
- 1 bunch Radishes (washed, with greens partially attached)
Pantry & Garnishes
- 100 grams Unsalted Butter (high-quality grass-fed butter, at room temperature)
- 2 pieces Hard-boiled Eggs (peeled and halved)
- 2 tablespoons Sweet or Spicy Mustard (traditional German style)
- 1/2 bunch Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the Tiroler Speck from its vacuum packaging at least 30-60 minutes before serving. This allows the fats to soften and the complex smoky aromas to breathe.
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2
Prepare your 'Speckbrett'—a large, rustic wooden board. In Alpine tradition, the wood absorbs a bit of the oils and provides the perfect textured surface for cutting.
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3
Using a very sharp, long-bladed knife, slice the Speck against the grain. You have two options: paper-thin slices for a delicate melt-in-the-mouth feel, or 1/2 cm thick batons (Stifte) for a more rustic, chewy texture.
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4
Slice the Bergkäse into bite-sized wedges or cubes, ensuring the rind is clean or removed if it's too waxy.
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5
Diagonally slice the Kaminwurz sausages into bite-sized rounds to reveal their marbled interior.
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6
Prepare the radishes by slicing them thinly but keeping them attached at the base (accordion style) and soaking them in ice water for 10 minutes to make them extra crisp.
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7
Slice the rye bread into generous 1 cm thick slices. If using Vinschger Paarl, tear it by hand for a more authentic look.
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8
Whip the room-temperature butter slightly with a pinch of sea salt and place it in a small ramekin or decorative mound on the board.
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9
Peel the fresh horseradish root and grate it finely using a microplane directly before serving; the volatile oils dissipate quickly, so freshness is key for that signature 'nose-tingle'.
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10
Arrange the Speck slices in the center of the board in loose ribbons. Surround them with the cheese, sausages, and halved eggs.
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11
Add the pickles, radishes, and a dollop of mustard to the corners of the board to fill any gaps.
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12
Sprinkle the finely chopped chives over the butter and the eggs for a pop of color and a mild onion bite.
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13
Scatter the Schüttelbrot pieces around the edges, allowing guests to snap off pieces as they eat.
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14
Place the pile of freshly grated horseradish in a small heap next to the Speck slices.
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15
Serve immediately while the bread is fresh and the Speck is at the perfect ambient temperature.
💡 Chef's Tips
Always slice Speck against the fiber; if you slice with the fiber, the ham will be tough and stringy. For the best flavor, never serve Speck straight from the fridge; cold temperatures mute the delicate notes of juniper and beechwood smoke. If you can't find Tiroler Speck, a high-quality Black Forest Ham (Schwarzwälder Schinken) is a suitable substitute, though it is generally smokier and less herbal. When grating horseradish, do it in a well-ventilated area or keep your distance—it is much more potent than the bottled variety! Ensure your rye bread has caraway seeds (Kümmel); this spice is essential for digesting the rich fats of the Speck and cheese.
🍽️ Serving Suggestions
Pair with a crisp, cold South Tyrolean Lagrein (red) or a dry Riesling to cut through the richness of the fats. A tall glass of Weissbier (wheat beer) is the traditional beverage of choice for a mid-morning 'Zweite Frühstück'. Serve with a side of 'Obatzda' (Bavarian cheese spread) if you want to expand the platter into a full meal. Offer a small glass of Schnaps (Williams Pear or Marille) at the end of the meal to aid digestion, as the locals do. Fresh apple slices (Braeburn or Granny Smith) provide a wonderful tart contrast to the salty ham.