Salt meat and sauerkraut are the main parts of the so-called “Schlachtplatte” which is served during a Toerggele evening
Image gallery: Salt Meat and Sauerkraut
The "Schlachtplatte" - literally: slaughter plate - is the main dish of a traditional Toerggele evening in South Tyrol. Also salt meat and sauerkraut are part of it. Sauerkraut, well seasoned with juniper berries and bay leaves, is cooked for a long time and refined with the taste of pork. Side dishes can be dumplings or the traditional "Erdäpfelblattlen", thin slices of potato dough, baked in hot oil.
Furthermore there's a rich variety of meat: Blood sausages, pork knuckles, boiled ham and other delicacies can be found on top of the sauerkraut. Real treats for the palate! The salt meat, called "Surfleisch", is tasty pork, which has lain in a special spice mixture. "Suren" is the Bavarian term for curing, so this special meat is a intermediate stage between raw and smoked meat.
Before the culinary delight of the slaughter plate, dumplings, Schlutzkrapfen or barley soup is served, afterwards you can enjoy sweet krapfen with jam filling, roasted chestnuts with butter and the new wine, called "Suser" in local dialect.
