In Germany, bacon is known as “Speck,” which translates to “bacon” in English. This is taken from Latin-based terms in other Germanic languages, including “Speck” in Austrian, “Speckgulasch” in Swiss-German, and “Speckbrect” in Frisian.
Generally, “Speck” is considered a specialty item due to its smoky and intense flavor, and it is usually served as part of a meal as a side or used as a topping. In some areas, it is also made into a sandwich with sauerkraut, pickles, mustard, or even mayonnaise.
While there are many different varieties of Speck, it is typically made from either pork or beef, although some modern-day takes include turkey and duck.
What is bacon called in Germany?
In Germany, bacon is commonly referred to as “Speck” (pronounced spehck). Speck is usually smoked and has a much stronger taste and aroma than the bacon typically found in the United States. Speck is made from the back or belly of the pig, cut into thick slices, heavily salted and smoked, and then dried for several weeks.
In recent years, it has become widely available in Germany, although it can be hard to find in other parts of Europe. Speck is often used as a topping for salads, in omelettes, and as a garnish for other dishes.
It can also be enjoyed on its own as a snack.
Do they sell bacon in Germany?
Yes, bacon is widely available in Germany, most major grocery store chains offer it in a variety of types and styles. Traditional German bacon is often sold in thicker slices than what is available in some other countries, but some stores also offer more traditional varieties.
While the bacon itself is not normally sold pre-packaged, some stores do offer packaged bacon in the refrigerated section. Additionally, German sausages, such as bratwurst and blutwurst, often contain bacon as an ingredient.
Bacon is not a traditional ingredient in most German dishes, but it has become a popular option for steaks, sandwiches, and burgers.
Is bacon and speck the same thing?
No, bacon and speck are not the same thing. Bacon is made from pork belly and is usually cured with salt and other spices before being smoked and cut into strips. Speck is a type of smoked cured ham typically made from the leg of a pig, that is heavily salted and sometimes seasoned with juniper, garlic, or pepper.
It is usually cut into chunky slabs or cubes and is used to add flavor to various dishes. Bacon is usually enjoyed in a cooked form as part of a breakfast or sandwich, while speck is enjoyed either raw, cooked or cured.
Is speck a ham or bacon?
No, speck is neither a ham nor bacon, but rather a type of cured, smoked meat originating in the Dolomite mountains of northern Italy. The meat is usually prepared from cuts of pork, as opposed to the more typical curing of pork belly found in bacon.
The meat is prepared using traditional dry-curing methods and includes the infusion of various spices and herbs, such as garlic, juniper, and coriander. Unlike other cured meats, speck is cold-smoked, which gives it its signature flavor and aroma.
Speck is often served sliced and can be eaten alone or added to dishes such as pasta, salads, and sandwiches for added flavor and texture.
What is German bacon speck?
German bacon speck is a type of smoked, cured, and heavily-salted pork that originates from the South Tyrol region of northern Italy. It has a typical smoky aroma that originates from the slow smoking process that utilizes beechwood.
It is most commonly served as a cold cut in thin slices, however it can also be used as a cooking ingredient. Speck is an incredibly versatile ingredient and pairs wonderfully with a variety of dishes.
It can be used alongside various meats, vegetables, and pastas, or in recipes like omelettes and frittatas. It also adds great flavor to soups, stews, and sauces. It’s even great when combined with cooked potatoes.
For a delicious, authentic German twist on classic meals, mix some speck in with your favorite dishes.
Why is bacon different in Europe?
Bacon in Europe is generally different from bacon in the United States due to different butchers and traditions. Generally, European bacon is much leaner, making for a more tender bacon. European bacon is also more cured, with more salt, and is often smoked for more of a smoky flavor.
This type of bacon is often eaten as a cold cut in sandwiches, as opposed to frying it. It is also commonly used as a topping for other foods such as salads or pasta. Additionally, European bacon differs from American bacon because American bacon is typically cut from the pork belly and European bacon is cut from the loin, giving it a different texture and flavor.
Additionally, in the United States the bacon is usually cut thicker, while in Europe it is most often cut thinner. Europeans also tend to prefer dry-cured bacon, as opposed to American bacon which is brined, contributing to the distinct flavor and texture of the two bacons.
What is the German version of prosciutto?
The German version of prosciutto is known as “Schinkenspeck (ham bacon)” or raw-cured ham. It is made from the hindquarter of a pig and is usually thinly sliced and served in sandwiches, on pizza, and in salads.
It is smoked and dry-cured with salt, garlic, and herbs and can be served cold, fried, or even heated. In contrast to Italian prosciutto, which is served raw, Schinkenspeck (ham bacon) must be cooked before being eaten.
It is a popular dish in Germany and is often served in traditional German dishes, such as “sauerbraten” (beef marinated in vinegar, pickled vegetables, and spices) or “Kartoffelpuffer” (sliced potatoes and onions deep-fried in oil or butter).
What can I use instead of German speck?
A good substitute for German speck is bacon or pork fat. Bacon is cured and smoked, like traditional speck, though it is slightly different in texture. It is generally easier to find and cooks differently than Speck due to the higher fat content.
Pork fat is used to provide a similar flavor to speck and is a little more common than bacon. You can render your own or purchase pre-rendered pork fat from various retailers. Whichever substitute you choose, keep in mind that it will not taste exactly the same as traditional German speck.
How do you eat German speck?
In Germany, Speck typically is eaten as a cold cut or as part of a charcuterie board alongside other meats like salami and prosciutto. It can also be used as an ingredient in various dishes such as soups, stews and salads.
Speck also pairs well with vegetables, cheese and nuts to create robust, flavorful snack boards or appetizers. When pairing with cheeses, it’s best to select milder, creamier varieties like Brie or Camembert that won’t overpower the smoky, salty flavors of Speck, or opt for a dab of creamy mayonnaise to compliment and provide balance.
Speck can be cut into thin slices, diced into cubes or crumbled as a topping to give your dishes that added richness and complexity. Alternatively, Speck can be cooked quickly as part of a stir fry, or simmered slowly in a sauce or gravy to bring out its robust flavor.
What does speck taste like?
Speck tastes like a combination of salty, smoky and sweet; it has a cured, almost ham-like flavor. It also has a velvety, melt-in-your mouth texture that makes it enjoyable to eat. It is often served as part of a main course, with potatoes and vegetables, or used to add flavor to pizzas or other Italian dishes.
The intense flavor of speck is best enjoyed when thinly sliced and eaten raw, as the full flavor really shines through. Speck pairs particularly well with red fruits like cherries, apples, and pears which help bring out its sweet notes.
What cut of meat is speck?
Speck is a type of German smoked prosciutto or bacon. It is made from fatty pork, dry-cured and then lightly smoked. It is usually sold with its rind still on, and can be treated more like a ham than as a bacon.
It is usually served thinly sliced as a snack or used in cooked dishes to add flavor. Speck is a versatile cut of pork and can be used in dishes like salads, omelettes and pizza, or as the main feature in traditional German dishes such as Speckknödel (potato dumplings with speck), Speck Pizokel (small dumplings with speck) and Kässpätzle (Swabian cheese noodles with speck).
Can I substitute bacon for speck?
Yes, you can substitute bacon for speck, though the flavor and texture may be different. Speck is a type of cured meat made from pork belly, similar to bacon, but it is not smoked. The flavor of speck is more intense and there is a distinct aroma because it is treated with spices, herbs and seasonings.
In comparison, the flavor of bacon is lighter and more subtle. The texture is also different, with speck typically having a softer, more tender texture. Bacon can provide a good substitute if you don’t have access to speck, and you can further give it similar flavor by adding some spices, herbs and seasonings.
However, the difference in texture and flavor may influence the overall dish, so you may need to adjust the other ingredients or cooking method accordingly.
Can I eat speck raw?
Eating speck raw is not generally recommended because it is a cured, smoked, and dry-aged meat. Eating it raw could be dangerous due to its high content of sodium nitrates and nitrites, which help to give it its distinctive flavor.
These additives can be harmful when consumed in large quantities, so it is best to avoid eating uncooked speck raw. Additionally, the curing and smoking processes used to make speck gives it a specific flavor that may not be appealing consumed on its own.
Instead, it is best to cook speck before consuming it. Popular ways of preparing speck include frying, pan-searing, or grilling it.
What is speck in Italian to English?
Speck is an Italian cured and smoked ham, similar to Prosciutto. It is made from the hind leg of pork and is flavoured with salt, spices, and garlic. It is dry-cured and hung to be naturally smoked over smoldering juniper and oak.
Typically, it is enjoyed as a cold cut, thinly sliced with a sharp knife, and can be served with melon or added to sandwiches or salads. In Italian cuisine, Speck is often added to risotto, pasta dishes, and pizza, for a delicious salty, smoky flavour.