Travel provisions (Reiseproviant)
Geselchtes de voyage — Smoked Pork, Rye Bread, and Apple-Horseradish
TravelEvocation🧂 🫙facile1 h 15
Salted and smoked pork loin, poached then sliced, served on sourdough rye bread with a lively horseradish-apple sauce. A robust snack that travels well and fears neither bumps nor long hours.
Why this dish? Mozart spent a huge part of his life in a carriage, crisscrossing Europe from Salzburg to Paris, Milan, and Prague. Smoked meats that kept without refrigeration, dense rye bread, and pungent horseradish were the companions of long stages.
Good heavens, the roads! I have spent more days jostled in a carriage than at my harpsichord, I swear to you. To keep from collapsing between two relay stations, nothing beats a good slice of smoked meat on dark rye bread, with that horseradish that stings your nose and wakes you better than a timpani stroke! It keeps without complaint, it fills a traveler's stomach, and one sets off again valiantly toward the next city where I am expected to play.
Ingredients
- •Salted and smoked pork loin (Selchfleisch) — one piece (preserved meat)
- •Sourdough rye bread — one loaf (keeping base)
- •Fresh horseradish — one root (pungent condiment)
- •Apple — one (softens horseradish)
How it was made : Before refrigeration, meat was preserved by salting then cold-smoking for a long time: it could then travel for weeks. Sourdough rye bread, dense and sour, kept much longer than white bread, making it the ideal travel food.