[Sca-cooks] Speck

[V O]

An average size of speck nowdays is, say 10" or 12"x 6" or 8" when I get it from 
the metzger.  But it is a little more expensive than say your usual slab of 
bacon.  So for period I would think, say a bacon slab, of say 15" to 20" x 10" 
to 12" more or less.  The picture of the bacon side given, seems to me to be 
a good example.  


Mirianna 



----- Original Message ----
From: "wheezul at canby.com" <wheezul at canby.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thu, February 10, 2011 3:13:16 PM
Subject: Re: [Sca-cooks] Speck

> 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

I was looking at the 1590 inventory of a German widow, and it lists 7
sides of 'speck' and one piece in the kitchen.  I'm assuming these are
sides of bacon/pork.  It came to my mind that I really have no idea what a
side of bacon looks like as I mostly buy bacon in that grocery store
packaging.  At any rate, it seems that 7 sides of speck would imply that
the meat is somehow preserved (salted/smoked?)  How much meat would there
be in a "side" on average?

Katherine

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