Smoking a couple giant mangalitsa speck today and for the next 5 or so days. Using amzns and some beech dust. Thanks, Todd!!
Looks great! Did you bone them out yourself, and how long did you cure them? With juniper berries and nutmeg?
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.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?
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.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.