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speck

post #1 of 9
Thread Starter 

photo (47).JPG

 

Smoking a couple giant mangalitsa speck today and for the next 5 or so days.  Using amzns and some beech dust.  Thanks, Todd!!

post #2 of 9

Looks great! Did you bone them out yourself, and how long did you cure them?  With juniper berries and nutmeg?

post #3 of 9
Quote:
Originally Posted by Pops6927 View Post

Looks great! Did you bone them out yourself, and how long did you cure them?  With juniper berries and nutmeg?



yeahthat.gif

post #4 of 9

Would love to see the whole process.

post #5 of 9

I'm interested.

 

Being of Croatian background, for me , Speck is a smoked pork belly eaten raw.

 

This intrigues me.

post #6 of 9
Thread Starter 

I described the entire process at my blog on several occasion.  Not sure I'm allowed to post links.

post #7 of 9
Quote:
Originally Posted by africanmeat View Post



yeahthat.gif

And what cut is this originally. I get the speck part there is a croatian butcher in my suburb. I am looking for a method to do a product that people can use as a cooking ingredient,like Italians use pancetta but smoked.Speck is probably it.YOU LOOK LIKE YOUR THE MAN.Can you let us in on the process  please?
 

 

post #8 of 9
Quote:
Originally Posted by Moikel View Post

And what cut is this originally. I get the speck part there is a croatian butcher in my suburb. I am looking for a method to do a product that people can use as a cooking ingredient,like Italians use pancetta but smoked.Speck is probably it.YOU LOOK LIKE YOUR THE MAN.Can you let us in on the process  please?
 

 

I'm not sure that there is an "original" cut.

 Croatians call cured smoked bacon speck

In the northern parts of Italy, smoked prosciutto is called speck.

In Germany there are several different specks.
 

 

post #9 of 9
Thread Starter 
Quote:
Originally Posted by AK1 View Post

I'm not sure that there is an "original" cut.

 Croatians call cured smoked bacon speck

In the northern parts of Italy, smoked prosciutto is called speck.

In Germany there are several different specks.
 

 


Correct mostly, AK1.  In Germany and Austria, speck means bacon.  In northern Italy(Alto Adige), speck is a preparation.  You can "speck" any cut of meat.  However, when in Sudtirol, if you say speck, it is assumed you are speaking of a leg, unless otherwise indicated.  There is speck di spalla/schulterspeck(shoulder), speck di carre'(loin), bauchspeck(cold smoked pancetta or belly) among several others.  Moikel, you are probably talking about pancetta affumicata or bauchspeck, aka cold smoked pancetta.  Yes, the nomenclature is confusing.  Moikel, I believe there is a way to get to my blog through my profile.  I will post a picture of the shoulder speck I just removed yesterday.

 

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