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Speck can refer to a number of European cured pork products, typically salted and air-cured and often lightly smoked but not cooked.In Germany, speck is pickled pork fat with or without some meat in it. In the Netherlands and Flanders, in Dutch, spek (spelled differently) means bacon.Throughout much of the rest of Europe and parts of the English-speaking culinary world, speck often refers toSouth Tyrolean speck, a type ofItalian smokedham. The termspeck became part of popular parlance only in the eighteenth century and replaced the older termbachen, acognate ofbacon.[citation needed]
There are a number of regional varieties of speck, including:
InAshkenazi Jewish cuisine, in which bacon (like all pork) is forbidden asunkosher, "speck" commonly refers to the subcutaneous fat on abrisket of beef. It is a particular speciality ofdelis servingMontreal-style smoked meat, where slices of the fatty cut are served in sandwiches on rye bread with mustard, sometimes in combination with other, leaner cuts.[3]
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