and attention to raw materials.
We were among the founders
of the Consortium for protection
Speck Alto Adige PGI.
We have been first to qualify for Speck export to the United States.
Chefs recipes
Warm cabbage salad with ham in traditional Val Venosta bread
This cabbage salad is ideal with ham dumplings, Tyrolean stew or goulash.
20 Min
easy
Preparation
Remove the outer leaves from the white cabbage, quarter it and remove the stalk.
Chop finely (with knife, slicer or slicing machine).
Mix the cabbage with salt in a pot so it gets tender.
Heat up the white wine vinegar and oil; season with white pepper and mix with the cabbage.
Completion
Place the bread cubes on a plate; put on the ham slices and serve with the warm cabbage, roast ham slices and chives.
Tips
You can also mix the roast ham strips under the salad.
You can also mix 1/2 teaspoon of caraway or radish strips under the white cabbage.
Instead of white cabbage you can also use red cabbage.
Chop finely (with knife, slicer or slicing machine).
Mix the cabbage with salt in a pot so it gets tender.
Heat up the white wine vinegar and oil; season with white pepper and mix with the cabbage.
Completion
Place the bread cubes on a plate; put on the ham slices and serve with the warm cabbage, roast ham slices and chives.
Tips
You can also mix the roast ham strips under the salad.
You can also mix 1/2 teaspoon of caraway or radish strips under the white cabbage.
Instead of white cabbage you can also use red cabbage.
Ingredients for 4 people
400 g of white cabbage
salt
3 tbsp of white wine vinegar
4 tbsp of oil
white pepper from the pepper mill
24 pieces of Val Venosta bread, cut into halves
16 small ham slices
80 g of roast ham strips
1 tbsp of chives
salt
3 tbsp of white wine vinegar
4 tbsp of oil
white pepper from the pepper mill
24 pieces of Val Venosta bread, cut into halves
16 small ham slices
80 g of roast ham strips
1 tbsp of chives
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