German Speck

German Speck is a type of dry-cured, smoked bacon originating from the Alpine regions of Germany and South Tyrol. It is made from pork belly or ham, seasoned with salt, pepper, juniper berries, and sometimes garlic, then air-dried and smoked to develop its rich, savory flavor and firm texture.

🍳 View the full German Speck recipe →

🍽️ Nutrition at a glance

Speck is high in fat and protein, with virtually no carbohydrates, and provides a good source of B vitamins and iron. A typical serving of about 1 ounce (28g) contains roughly 150-200 calories.

Nutrition breakdown

Calories	240 kcal
Protein	18 g
Carbs	0 g
Fat	18 g
Fiber	0 g
Sugar	0 g
Sodium	900 mg
Vitamin B12	1.5 mcg
Niacin (B3)	4 mg
Phosphorus	200 mg
Selenium	25 mcg
Zinc	2.5 mg
Iron	1 mg
Thiamin (B1)	0.3 mg
Vitamin B6	0.3 mg

Per 2 ounces (56 g) · estimated, varies by recipe

💡 What's interesting

What makes Speck unique is its traditional preparation, which combines both dry-curing and smoking, giving it a distinct flavor profile that sets it apart from other cured meats. It is often enjoyed thinly sliced as part of a charcuterie board or in Alpine dishes like dumplings or pasta, reflecting its deep roots in regional cuisine.