Salt meat and sauerkraut are the main parts of the so-called slaughter plate – a popular term among South Tyrol lovers.
Sauerkraut, well seasoned with juniper berries and bay leaves, cooked for a long time and refined with the taste of pork – what a culinary delight! Side dishes can be the traditional “Erdäpfelblattlen”, thin slices of potato dough, baked in hot oil or dumplings.
Also blood sausages, pork knuckles, boiled ham and other delicacies can be found on top of the sauerkraut. Real treats for the palate!
By the way, the salt meat, called “Surfleisch” in German, is tasty pork, which has lain in a special spice mixture. It must not be missing on the slaughter plate.
All the meat, sauerkraut and dumplings make you fancy the roasted sweet chestnuts and a glass of the new grape must (“Suser”, in dialect) afterwards.