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Preparation
To make the Speck roll, slice the Speck Alto Adige PGI into long thin slices about 5 mm thick. Spread out the slices of Speck Alto Adige PGI, overlapping them, for about 10 cm. Repeat the procedure with the remaining slices until you form a 10x30 cm rectangle. Roll the rectangle and cut into thin circles. Place the potatoes with Speck Alto Adige PGI filling, the roll, the hand-sliced Speck Alto Adige PGI and the thinly-sliced Speck Alto Adige PGI on the platter. Garnish as you wish, with radishes, gherkins, horseradish sauce or Valerian salad.
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Easy to digest, simple and delicious: You and your guests will love it!
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
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Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.