Styrian bacon spread (Verhackertes)

1. Cut the smoked bacon (rind removed, if any) into small cubes and put it in the freezer for 30 minutes to make mincing easier.

2. Mince the bacon twice through the finest plate of a meat grinder (or blitz until creamy in a food processor).

3. Add the crushed garlic, pepper and a pinch of marjoram and stir until spreadable; season with a pinch of salt if needed.

4. Press into a jar and keep in the fridge until serving (it keeps for up to a week).

5. Spread it thickly on bread and top with thin onion rings.

6. Serve with radishes and fresh farmhouse bread as a snack or as part of a "Brettljause" board.

Tip: In Styria, the spread was traditionally sealed with lard and kept somewhere cool - that way it stayed fresh for weeks.