Brotzeit, literally bread time, is the Bavarian tradition of a hearty in-between meal, served between breakfast and lunch or between lunch and dinner. It’s a favorite with hard working people who get their hands dirty and work up a serious appetite that won’t wait for the next meal. It’s everything but fancy: Brotzeit happens on the farm, in the vegetable garden, on a construction site or a hike in the Bavarian Alps. Instead of plates, there are simple wooden boards or even just wax paper. The menu varies, but traditionally it consists of fresh wholegrain bread, butter, some of those legendary German cold cuts collectively referred to as Wurst, small radishes or pickles and, of course, beer.

While good Wurst is hard to come by in the US, you don’t have to be a Bavarian brick mason to enjoy a satisfying Brotzeit. You can substitute any quality charcuterie or salumi, and I’ve sometimes found fantastic liverwurst at farmers markets. Liverwurst, or really any liver-based cold cut, is a particularly scrumptious match for fresh, tender radishes. If you can’t find liverwurst, use pâté, liverwurst’s fancier French cousin. Just don’t substitute the butter with margarine or mayonnaise. That’s against Brotzeit rules.