[Sca-cooks] Speck

[Susanne Mayer]

Hello all,

 Speck is generic for all sorts of bacon all from pigs: gru:ner Speck is 
just salted and not smoked resembling pancetta (almost pure fat) and or 
Lardo (pure fat), Speck made from the leg bones is resembling prosciutto, 
here also the degrees of smoking varys and the "air-time" for drying the 
smoked hams, bauchspeck is made from the sides and resembles berakfast bacon 
but is smoked / cured. more  layers of fat and meat. Ossocollo is leg meat 
deboned and "rolled" into a piece and then smoked and cured.
Kareespeck is made from the rib pieces, a bit of fat and much meat,...

This lsit is in no way complete,..., I am in the lucky position to have 
relatives owning a farm and slaughtering their own pigs twice a Year for 
smoked sausages, Salami, and all sorts of bacon,...

Regards Katharina

>BLutwurst is made from Blood and speck.
>
> Elisande >>>
>
> What is "speck"?Bauchspeck
> Stefan
> >
> It's my understanding that speck is kind of the German version of 
> prosciutto,
> but perhaps cut a little thicker.
> In joyous service,
> Raffaella

> It's called sp?ck here in Scandinavia, it's more pancetta than prosciutto,
> you can't eat it raw as you eat ham or prosciutto but it's good to lard
> poultry or game.
> Ana
>>