Appetizers
Cured Meat and Landjäger Platter (Landjäger und Speck Teller)
Ingredients
- 200 g (7 oz) Landjäger sausage, thinly sliced
- 150 g (5 oz) Alpine cured Speck (bacon), thinly sliced
- 1 small jar cornichons or pickled gherkins
- 1 small jar pickled pearl onions
- 1 crusty rustic loaf, sliced
- Butter, for spreading
- Freshly ground black pepper
Method
- Arrange the sliced Landjäger and Speck attractively across a wooden serving board.
- Add small bowls or piles of cornichons and pickled pearl onions alongside the meats.
- Slice the rustic bread and lightly butter each piece, or serve butter separately for guests to spread.
- Finish with a grinding of black pepper over the meats and serve immediately at room temperature.
Introduction: Air-dried, smoked Landjäger sausages and cured Speck are staples of Alpine charcuterie, traditionally carried by farmers, hunters and hikers as portable, long-lasting protein.
Cultural Background: Air-dried, smoked Landjäger sausages and cured Speck are staples of Alpine charcuterie, traditionally carried by farmers, hunters and hikers as portable, long-lasting protein. In Liechtenstein, a simple platter of sliced Landjäger and Speck alongside bread and pickles is a familiar starter at village fests (Dorffeste) and family gatherings, valued for needing no cooking at all.
Tips: Take the cured meats out of the refrigerator 15 minutes before serving so their flavour is not dulled by cold. A small glass of local Vaduzer wine pairs traditionally with this platter.
Variations: Add slices of Alpine cheese to turn the platter into a fuller charcuterie board. Replace Landjäger with another firm dried Alpine sausage of similar style if unavailable.
Storage: Keep unsliced cured meats refrigerated; once sliced, best consumed within a day for optimal texture.
Reheating: Not applicable; this is a cold, ready-to-eat dish.
FAQs:
Q: Can this be made vegetarian?
A: A vegetarian board can be made using plant-based cured 'meats' and cheese instead, though the dish is traditionally meat-based.
Q: What if I can't find Landjäger?
A: Any dense, air-dried Alpine sausage makes a suitable substitute.
Please log in to leave a comment.