Speck
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ToursExplore Lably’s 3D toursRegional varieties
There are a number of regional varieties of speck, including:
- Bacon, e.g. Frühstücksspeck ("breakfast speck") in Germany
- Gailtaler speck from Austria, with PGI status, which has been made since the 15th century in the Gail Valley ("Gailtal") in Carinthia
- Schinkenspeck, German "ham bacon", typically made from a flat cut of ham with fat along one side resembling bacon, and traditionally soaked for several days in brine with juniper berries and peppercorn
- Speck Sauris PGI, from Sauris, Friuli, Italy
- Speck Alto Adige PGI, from South Tyrol, Italy
- Tyrolean speck from Austria's Tyrol region, which has PGI status, and has been made since at least the 15th century
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Jewish deli speck
In Ashkenazi Jewish cuisine, in which bacon (like all pork) is forbidden as unkosher, "speck" commonly refers to the subcutaneous fat on a brisket of beef. It is a particular speciality of delis serving Montreal-style smoked meat, where slices of the fatty cut are served in sandwiches on rye bread with mustard, sometimes in combination with other, leaner cuts.