Previous | Next

The German definition of Speck just means bacon, or even just lard.

It looks like streaky bacon (aka American-style bacon.)

In theory, German Speck can be eaten uncooked, but is usually always cooked.

• Bauchspeck ("belly speck") or Durchwachsener Speck: from the back, brined and smoked;
• Frühstücksspeck ("breakfast speck"): the sort for frying up for breakfast. A leaner version of Bauchspeck;
• Grüner Speck, aka Frischer Speck: fat from the back of the pig untreated and raw, usually unsalted;
• Hüftespeck ("hip speck")or "Schinkenspeck": from the thigh, brined, washed, dried and smoked;
• Rückenspeck ("back speck") or "fetter Speck" ("fat speck"), almost all fat. comes from the back of the pig;
• Paprikaspeck -- Rückenspeck, salted, air-dried and covered with paprika. Used as a sandwich meat;
• Räucherspeck: smoked;
• Schwarzwälder Speck: air-dried, lean, smoked. Often sold sliced. Used as a sandwich meat.

In eastern European countries such as Hungary and Romani, Speck is pork fat rubbed with paprika, roasted over a fire then drizzled onto vegetables or bread.

Also called:

Other entries for:

Lard
Lardons, Lardo, Pork Fatback, Salt Pork, Speck

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak