Presssack (Rot) mit Essig und Öl
Red Head Cheese with Vinegar and Oil
Yes, keto as served. About 3g net carbs per serving, lower than 9 in 10 German dishes.
What it is
A traditional Bavarian cold cut, Red Head Cheese (Presssack) is a rich terrine made from seasoned pork meat and rind, often with pork blood giving it a characteristic darker color, set in savory aspic. Served sliced with a simple dressing of vinegar, oil, and thinly sliced onions.
Key ingredients
Pork (head meat, rind), pork blood (for red variety), broth, vinegar, bay leaf, spices (marjoram, allspice), onions, neutral oil (e.g., sunflower/rapeseed), salt, pepper.
Optional tweaks
Ensure no bread or potatoes are served alongside. Verify that there are no hidden sugars in the preparation or accompanying pickles/onions.
Watch out for
Hidden sugars in commercial preparations, serving with non-keto accompaniments.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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