Hi does anyone have a recipe for speck?

[Fatman]

Viola

Oh this has become interesting.

The German translation of the word speck = Bacon.

In Germany the word is used both for bacon and for back fat.

The Austrians smoke and cure thick slices of belly pork which go into Eintofs ( broth/casserole )

There are so many variations of speck you have to be really specific, as for Aris's version he also is correct. It sounds like Spuddy has your version in mind .

Happy Hunting

Regards

Fatman

[viola]

Hi all

yes but can spuddy come up with the recipe!!!!!!!!!!!!!!

merry crimble to all

[viola]

<IMG SRC=http://www.messelbergflieger.de/bilder/ausflug/speck.jpg>

[viola]

Code:
<IMG SRC=http://www.adriashop.it/shop-it/gallery/catering/speck.jpg>

[aris]

That looks a bit like my bacon which I cure with black treacle.

[Spuddy]

Viola

Oh this has become interesting.

The German translation of the word speck = Bacon.

In Germany the word is used both for bacon and for back fat.

The Austrians smoke and cure thick slices of belly pork which go into Eintofs ( broth/casserole )

There are so many variations of speck you have to be really specific, as for Aris's version he also is correct. It sounds like Spuddy has your version in mind .

Happy Hunting

Regards

Fatman

Also interesting is that Alto Adige or S�dtirol (where Italian Speck originates) the provincial capital of which is Bolzano, a largely German speaking area. In fact Bolzano used to be called "Bolzen" and belonged to Austria until it was handed over to Italy earlier this Century.
The word "Speck" is not of Italian origin as 1). it doesn't end in a vowel (as most Italian nouns do) and 2). it contains a "K" which is not in the Italian Alphabet.


Viola, I'm sure I can find you the recipe as I have made it before. It's in one of the books I have, I've just got to find it.
I'm going through the Indexes now!

[Fatman]

Viola

The speck with the label , looks as if it is from the Black Forest region of Germany, would you know?

The one on the plate is definately German

Regards

Fatman

[Old Holborn]

My home produced

Gelandebauchspeck (country belly bacon) - smoked.

[aris]

I assume that's just cold-smoked and needs further cooking?

[Bad Flynch]

I have read this thread with some curiosity because I have heard of, but have never seen or eaten, a product called schenkenspeck. I had always assumed it to be a ham/bacon cross, combination, or hybrid. Anyone here know? TIA

[Spuddy]

Do you mean "Schinkenspeck":
"A selected piece of pork cut from the bottom round of the ham with a traditional thin layer of fat on one side. Dipped in caramel and heavily smoked in the Black forest tradition."

Never tried it but it looks good. I think a traditional dry cure (no.2) with some caramelised sugar added, airdried, and cold smoked over something like black walnut wood dust/chippings would give a close result.