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.
Unkraut
- 1970-01-01T00:00:00.000000Z
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