Vinschgauer is a type of bread roll from South Tyrol made from rye-wheat-sourdough, seasoned with blue fenugreek, coriander, fennel and caraway. Topped with local raw-milk cheese and tomato / green bell pepper and roast-beef with remoulade. Accompanied by a (non-alcoholic) malt-beer.
Is that… gelatin?
It is. It’s common here to get jelly with your meat roasts. The butcher takes pork or beef stock, add the juices arising during the rosting process, salt and seasoning and thickens it with gelatin.