[Sca-cooks] Speck
wheezul at canby.com
wheezul at canby.com
Thu Feb 10 14:13:16 PST 2011
> 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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