Czech brawn with vinegar and onion (Tlačenka s octem a cibulí)

1. Cut the brawn into 5 mm slices and arrange them on plates, slightly overlapping.

2. Peel the red onion and cut it into very thin rings or half-rings.

3. Dilute the vinegar with the water and pour it over the onion for 5 minutes to soften it a little and take away some of its sharpness.

4. Pile the onion with its liquid on top of the brawn and sprinkle generously with freshly ground pepper.

5. Leave for 10 minutes so the vinegar can penetrate, then serve with fresh, crusty bread.

6. Serve cold as a beer snack or light supper.

Tip: Tlačenka is a product of the Czech pig-killing (zabijačka) and, alongside "pivní sýr" (beer cheese), the classic cold bite of the hospoda; if you like, sprinkle with a pinch of paprika or finely chopped hot pepper.