The Easter basket Traditional dishes for the Easter table
However, one custom that has become established throughout Austria and therefore also in SalzburgerLand is the consecration of food on Easter night or Easter Sunday. This tradition dates back to the 10th century, when milk and honey were first consecrated, and eggs have been consecrated since the 12th century.
We took a look around to find out what else the people of Salzburg put in their Easter consecration basket.

Colorful Easter eggs
Whereas in the 12th century they were still normal brown or white eggs, today they have to be dyed Easter eggs. Incidentally, boiled eggs initially only had a limited connection with Easter. Since the Middle Ages, it was strictly forbidden to eat meat and dishes containing eggs during the 40-day fasting period. A large quantity of eggs therefore accumulated before Easter, which were then simply boiled to preserve them.
Incidentally, special powers are attributed to the so-called "Antlass" eggs, also known as Maundy Thursday eggs.

Easter ham
Few foods are more associated with breaking the fast than the classic Easter ham. Anyone who has ever observed Lent and abstained from meat knows how special the first bite of succulent ham tastes on Easter Sunday. There is no special recipe for Easter ham - every butcher has his own version and only the very best pieces make it into the Easter basket.. Whether it's a piece of smoked meat or Easter ham in bread dough is purely a matter of taste.
Text sources: www.salzburgschmeckt.at