MENU
⅛ white cabbage ⅛ red cabbage 30 g Speck Alto Adige PGI cut into matchsticks 25 g Schüttelbrot (traditional crispy bread from South Tyrol) ½ tsp cumin seeds 1 tablespoon mustard ½ tablespoon apple vinegar ½ tablespoon olive oil Extra virgin olive oil Salt and pepper
¼ white cabbage ¼ red cabbage 60 g Speck Alto Adige PGI cut into matchsticks 50 g Schüttelbrot (traditional crispy bread from South Tyrol) 1 tsp cumin seeds 2 tablespoons mustard 1 tablespoon apple vinegar 1 tablespoon olive oil Extra virgin olive oil Salt and pepper
½ white cabbage ½ red cabbage 120 g Speck Alto Adige PGI cut into matchsticks 100 g Schüttelbrot (traditional crispy bread from South Tyrol) 2 tsp cumin seeds 4 tablespoons mustard 2 tablespoons apple vinegar 2 tablespoons olive oil Extra virgin olive oil Salt and pepper
Preparation
Thinly slice the cabbage and mix in the cumin seeds. Prepare the dressing by mixing together the mustard, vinegar, oil and salt. Divide the ingredients between eight 0.5-litre jars, starting with the dressing, the red and then the white cabbage, and then add the Speck Alto Adige PGI matchsticks and the Schüttelbrot broken into small pieces.
Ready to try something new?
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.
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!
These creamy, herby appetiser balls disappear in one single bite.
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
An irresistible combination: creamy broccoli soup with crispy speck skewers
Elegant and tasty, ideal as appetisers or as a simple and balanced main course.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.