Berner Platte

[1][2] It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.

[2][3][4][5] The Berner Platte is not a stew; rather, the different meat ingredients and side dishes are each separately prepared or cooked.

Berner Platte dishes are sometimes served within the context of a buffet.

[6] The Berner Platte originated on March 5, 1798, when the Bernese defeated the French army at the Battle at Neuenegg [de] and returned as the victor.

[7] Due to the late winters, mainly durable or preserved foods were used, which were combined to create the well-known dish.