The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisineinSwitzerland.[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. A victory celebration had to be organized in a very short time.[7] For this purpose, the community contributed the best of their supplies.[7] Due to the late winters, mainly durable or preserved foods were used, which were combined to create the well-known dish.
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