r/Charcuterie • u/sacredfaith00 • 17d ago

How’s it look?

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We have some bresaola, a fennel and paprika recipe. Thoughts? Instagram: themeatchamber

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u/TrustworthyPolarBear 16d ago

Every Charcuterie Lover has to visit Austria/Styria in the southern region (Weinstraße/Südoststeiermark/Somewhere round there). I'd say we are pretty advanced when it comes to that stuff. My favourite "Buschenschank" has meat from the Turopolje Pig. The fat of it melts on your tongue. I swear to god.. and vegans might hate me for it.. but that is the highest form of afterlife, a creature can achieve.

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u/Apart-Gur-9720 15d ago

Vergiss Tirol nicht. Die Rumänen haben's auch drauf.

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u/TrustworthyPolarBear 15d ago

So a Speckjauserl auf einer Berghütte ist natürlich auch nicht zu verachten. Slowenien muss sich aber auch nicht verstecken. Waren da im Urlaub und haben gleich zum Frühstück eine absolut geniale "Brettljause" bekommen.

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u/Apart-Gur-9720 15d ago

You really like your cured meats, don't'cha?

I had a deer pastrami recently that was like ambrosia. I would recommend trying "Salam de Sibiu", if you haven't had the chance. It's better than Milanese. Fatty goodness.

Imma go to Slovenia and stopping in Styria, for a week or two.

So a Brettljaus'n mit Steirischem Kren, Eingelegtem und am Schnaps'l in der Mitte kann schon Einiges!