Kärntner Selchfleisch
Carinthian smoked cured pork charcuterie platter: thinly sliced tender beechwood-smoked pork loin served on a wooden board with freshly grated pungent horseradish, sour pickles, and sourdough bread.
Ingredients
- • 350g cooked Carinthian smoked cured pork (Selchfleisch / Selchkarree)
- • 1 piece fresh horseradish root (Kren), peeled for grating
- • 6 small sweet-and-sour gherkins, sliced into fans
- • 3 hard-boiled eggs, quartered
- • 4 slices dark Austrian farmhouse bread (Bauernbrot)
- • Sweet Austrian tarragon mustard for serving
Preparation Steps
Chill the cooked smoked pork loin thoroughly. Using a sharp slicing knife, carve the meat across the grain into very thin, delicate slices.
Fan out the slices of smoked meat in overlapping waves across a rustic wooden alpine serving board (Jausenbrett).
Arrange the quartered hard-boiled eggs and sliced pickle fans around the perimeter of the platter. Place a small dish of Austrian mustard in the corner.
Just before serving, grate a snowy mound of fresh horseradish root directly over the smoked meat. Serve immediately with dark crusty sourdough bread.