Here is a South Tyrolean Brettl that does not call itself a Marende, and rightfully so: it’s much more than the Marende standard requires and much better, too. In fact, it’s a proper competition to the best of Austrian Brettljausen.
Apart from the required Speck and Kaminwurzen (both cut thinly but very good), this Jause scores big on the cheese (some wine-cheese, cut thickly and actually having some taste) and deer specialties: salami and the smoked animal itself. As very suspicious as I am when it comes to game, both were very good, as were the “standard” pork salami and the bresaola (dried salted beef). The side ingredients were rather unusual, too, containing a piece of radish, some picked cucumber, paprika and small onions (industrial, unfortunately) and an unidentified picked vegetable looking like a mushroom and tasting like an unidentified picked vegetable. The creamy horseradish, industrial butter and a couple of weird spicy crackers completed the experience. The breads, like always in South Tyrol, came in dark, white and dry tooth-breaking varieties and were surprisingly fresh, considering the rather remote location of the hut.
All in all, the best Brettljause in South Tyrol so far.
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