German Speck
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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.
🍽️ 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.
💡 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.