[Sca-cooks] sorry ytpo

[V O]

Speck is like a thick cut bacon, a little harder, but I haven't seen it used in 
blutwurst.  I wonder if that could be a regional speciality.  The blutwurst I 
know is just that, blood sausage, I have usually seen blood and tounge sausage.  


Speck is wonderful stuff!  Think proschuto (sp?) but in thick chunks, which you 
cut off what you are going to use.  Find a german deli, or there are some places 
I think you can get it online.  We get it at the local farmers market, from a 
German Metzgar (butcher) who sells there.  


Yumm!

Mirianna

 

----- Original Message ----
From: Stefan li Rous <StefanliRous at austin.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Fri, February 4, 2011 4:31:29 PM
Subject: [Sca-cooks] sorry ytpo

<<< BLutwurst is made from Blood and speck.

Elisande >>>

What is "speck"?

Stefan