What is Speck?
Speck is cured meat from Tyrol, an area that includes part of northern Italy and South Austria. This meat has a protected designation of origin (PDO) in the European Union, which means that only the meat that has been processed in a specific area of Tyrol and in accordance with traditional practices can be described as a "stain". This designation is designed to protect historical and regional foods by celebrating traditional foods and methods of preparation and providing consumers of the labeling Regulation that assures them that the products they buy are prepared in a specific way.
In Germany, "Speck" is often used synonymously with "bet", which can increase some confusion. The traditional spot is meat similar to bacon, prosciutto or pancetta with a significant taste and preparation that is separated from these traditional masses. This meat is often served as an appetizer, traditionally included in hospitality, and can also be used in cooked meals. Meat is a conflict in a mixture of salt and spices such as laurel, juniper and pepper and leaveA cure before it is cold smoked by beech, juniper or ashes for several days. Then the meat is dried in the air for several months. This method mixes the tradition of salting followed by drying and smoking in air; Many other foods from this area of the world also mix the techniques of cooking the original with the Mediterranean and other northern regions of Europe.
Like other cured meat, specs does not cook, but the process of curing makes safe raw food. The meat usually has a dark red to ruby color, while the fat is bright white. Traditionally, a high quality stain includes about half and a half of a mixture of fat and lean meat, with rich marbling, but modern producers sometimes lean more to lean meat concerns about fat. In fact, fat is an integral part of the experience, which contributes to a rich feeling in the mouth and complex tastes and consumers who usually fear greasy meat, may want to try tRadio stain. Consumers should also be aware that the bark of meat classically develops mold during the curing process, but it can be scraped and the meat under it is perfectly safe
Speck production seems to be at least up to 1200s when written records of this traditional meat began to appear for the first time. This meat is part of a larger family of traditional Italian meat known as Salumi. Outside Europe, Speck can be obtained from Italian grocery stores and European importers, especially if they have a large selection of cured meat.