Speck

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Speck Alto Adige PGI - South Tyrolean speck Sudtiroler Speck g.g.A. mit Gutesiegel.jpg
Speck Alto Adige PGISouth Tyrolean speck
Smoked speck Fresh speck.jpg
Smoked speck

Speck can refer to a number of European cured pork products, typically salted and air-cured and often lightly smoked but not cooked. In Germany, speck is pickled pork fat with or without some meat in it. In the Netherlands and Flanders, in Dutch, spek [sic] is bacon. Throughout much of the rest of Europe and parts of the English-speaking culinary world, speck is usually South Tyrolean speck, a type of Italian smoked ham. The term speck became part of popular parlance only in the eighteenth century and replaced the older term bachen, a cognate of bacon .[ citation needed ]

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Regional varieties

There are a number of regional varieties of speck, including:

Jewish deli speck

In Ashkenazi Jewish cuisine, in which bacon (like all pork) is forbidden as unkosher, "speck" commonly refers to the subcutaneous fat on a brisket of beef. It is a particular speciality of delis serving Montreal-style smoked meat, where slices of the fatty cut are served in sandwiches on rye bread with mustard, sometimes in combination with other, leaner cuts. [3]

See also

References

  1. Lebensmittelnet.at - Gailtaler Speck (accessed 9 January 2008)
  2. Austria Tourist Info - Tirol(German) (accessed 9 January 2008)
  3. "A Mission To Save Real Jewish Delis, A Dying Breed". All Things Considered. 13 October 2009. NPR.