Traditional Tyrolean Brettljause – The Marend

The Marend, as the traditional Brettljause is called in Tyrol, is an integral part of Tyrolean culinary culture. This is what a typical Tyrolean Brettljause consists of: First of all, there is the genuine Tyrolean bacon PGI. As the main ingredient of every Brettljause, it is of course particularly important. It should be neither too lean nor too fatty. Well seasoned, mildly smoked and matured for up to six months in the clear Tyrolean mountain air. With a sharp knife it is cut on the wooden board into slices, strips – so-called Stifterl – or, depending on taste, into cubes. The crusty, fresh brown bread, spicy Tyrolean mountain cheese and a Bergwurz, a Tyrolean Kaminwurzerl or a real Landjäger are an absolute must. As a worthy conclusion of a hearty Tyrolean Brettljause, a stout of original Tyrolean Obstler – at least for the adults – should not be missing. By the way: the Marend is enjoyed in Tirol only in exceptional cases alone. People much prefer to invite each other or guests to a convivial get-together. At home with the family as well as when climbing mountains, hiking or on the alpine pastures.

Preparation Tip:

A true Tyrolean is born with the knowledge of what must go on the board for a real snack. And it is also quite simple, if one follows an essential principle: Only the very best quality is allowed!

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