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Salt fillet

For those who like eating meat in South Tyrol!

Ingredients for 4 persons:

  • 800 gr of fillet
  • 200 gr of Tyrolean speck
  • 2.5 kg of thick salt
  • 6 egg whites
  • 2 teaspoons of flour
  • 1 bunch of rosemary
  • 1 bunch of thyme
  • Some vegetables and potatoes


Put the meat in a pot and let it cook a little with some salt and pepper. Then mix the thick salt with flour and egg whites and put a quarter of it on the bottom of the pot. Spread on it some rosemary and thyme.

Now roll the speck round the fillet, put it back in the pot and cover it all with the rest of the salt mix. Spread again on top the rosemary and the thyme.

Make a crack into the salt crust and then put the pot into the oven at a temperature of 200° Celsius for about 40-50 minutes.

After that time, take the pot out of the oven, leave it for about 7-8 minutes to rest, and then take the fillet out of its salty crust.

Now take the speck topping off the meat and then cut the fillet into slices.

Serve with some vegetables, rosemary potatoes and some olive oil.

Have fun and enjoy!