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Schwarzwälder Schinken Brettljause

Pork · Schwarzwälder Schinken

The Black Forest snack-board — paper-thin Schwarzwälder ham, bauernbrot, mountain butter, gherkins, and a glass of crisp German riesling. Served as Brotzeit, the German interlude between meals.

Serves 2Prep 10 minCook 0 min
What to ask for
This recipe calls for Schwarzwälder Schinken. Can't get it where you are?

Ingredients & method

Ingredients

  • 150 g Schwarzwälder Schinken, sliced paper-thin
  • 1 small loaf of dark rye or bauernbrot, sliced thick
  • 100 g unsalted European-style butter, at room temperature
  • 6 small gherkins (cornichons or Spreewald gurken)
  • 100 g aged Bergkäse or mature Emmental, sliced
  • 1 small handful of radishes, halved
  • Freshly cracked black pepper
  • 1 bottle of dry riesling

Method

  1. 1Bring the ham and the butter to room temperature 30 minutes before serving — cold ham has none of its smoke aroma.
  2. 2Spread thick slices of the rye with a generous layer of butter.
  3. 3Drape 2 to 3 slices of ham over each piece — let them fold loosely, never lay flat.
  4. 4Arrange the cheese, gherkins, and radishes alongside on a wooden board.
  5. 5Crack pepper over the ham. Pour the riesling. Eat slowly with a small knife and your fingers.

Cook this well

Steak searing in a cast-iron skillet beside an unbranded knife

$$ · everyday prep, trimming, and carving

Slice against the grain cleanly every time

Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.

Victorinox Fibrox Pro 8-Inch Chef's Knife

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Chef's tip
Real Schwarzwälder Schinken is dry-cured, then cold-smoked over fir cones — the smoke is not subtle. Pair with a wine that has bright acidity to cut it; a soft red will get crushed.

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