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Preparation
Pull out the outer leaves of the white cabbage. Quarter it (cut out the stalk while doing so). Cut the quarters into very fine pieces (with a knife, a slicer, a food processor or a mandoline). Mix the cabbage with salt in a dish in order to make it tender and smooth. Warm up the white-wine vinegar and the oil, season them with white pepper, and mix them with the cabbage. Place the slices of bread on a plate and the slices of Speck Alto Adige PGI on top. Serve with the warm cabbage salad, the roasted strips of Speck Alto Adige PGI, and the chives. You can mix the roasted strips of Speck Alto Adige PGI into the salad. This cabbage salad is a excellent accompaniment to South Tyrolean Speck dumplings.
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See more Speck recipes ...
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
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Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
Hearty ravioli made from carob-powder flour (the fruit of the carob tree) and Speck Alto Adige ...
Drizzled with melted butter, sprinkled smoked ricotta and garnished with crispy South Tyrolean pancetta bits ... Mhmmm ...
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
