Pancetta vs. Bacon vs. Prosciutto vs. Speck
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- čas přidán 7. 03. 2024
- Have you tasted all four of these?
While they are often given as substitutes for one another, each one of these meats have a distinct flavor and texture based on which part of the pig they come from and their method of production.
I would recommend tasting them side by side to learn the effects of different processes.
#foodscience #bacon #pancetta #proscuitto #pork - Jak na to + styl
I learned I should quit eating raw pancetta
Sorry...To clarify. These are the US norms. There are some pancettas that exist or come from Italy which are aged to the point that they are safe to eat raw. Normally you'll find those sliced thinly like prosciutto, but the blocked pancetta you find in a US supermarket is normally not cured to the point that it's safe to eat raw. So that's the rule of thumb in the USA.
Continue enjoying your Italian Raw Pancetta.
If done correct, pancetta is cured for more than the prosciutto and becomes quite like prosciutto in texture exept thet pancetta has more fat, and that they have wikdly different tastes
@@TriggTubethere are also bacons that aren’t from the belly.
@@lukerichards1188bro consuming that Chinese bacon 💀
@@NagoBust or from all across europe, and i think in canada
I work in a deli and get asked "what's the difference between cured and un-cured?" Pretty often, I answer the same way "cured basically means buried in salt to steal the moisture from the meat so it doesn't spoil, un-cured means less salt but pasteurized for safety" no one is ever satisfied with that answer and I have to explain further...
Whoa, that's really not the difference. It's really just whether they use mineral salts as the source of nitrates vs plant extracts as the nitrates. As far as more vs less, it can actually go the other way around, where "uncured" has more.
Im not satisfied explain further
Jk
@@JosiahMcCarthyI’d really like you to try and explain that a deli and see if people don’t become more confused
@@spencermcdonald3923 I do work in a deli, some people indeed remain confused, but many appreciate the clarity. I would rather give someone the confusing truth than mislead them, which is really what the term "uncured" is doing.
Ah yes, the pig meat alignment chart. Exactly what I needed for my next campaign
I think I'll roll a lawful prosciutto this time.
🗿
Fun fact: in Italy we call that "prosciutto crudo", "raw prosciutto" as opposed to "prosciutto cotto" (cooked prosciutto), which i think it's very similar to what you call "ham".
True. I'll always remember the first time I got prosciutto cotta on accident and was so disappointed.
in portuguese, presunto is the word we use to describe ham.
@@marcosdheleno in italian presunto means presumido (presumed)!
My father comes from Bergamo and we eat Lardo, Guanciale and Pancetta, finely sliced with bread. I don't know why he says you can't eat it raw.
@@matteopellegrinelli9770 Cause Italian and american food regulations are wildly different. We Italians cure pancetta long enough that it is safe to eat raw
To add more from Italy: what you showed is called pancetta coppata, that is different from pancetta tesa (absolutely similar to bacon, except it's not smoked). In my experience both pancetta tesa and coppata are cured meat (salumi) that you always eat raw as they are or in the bread or piadina. There are many confirmations of that on the internet
Isn't it not also smoked?
Because Speck is smoked. That's the reason for the colour.
@@DaroriDerEinzige Speck Is smoked for sure. Pancetta tesa and coppata traditionally are not smoked, but sometimes you can find smoked little cubes of pancetta at the store in plastic packeages
Bacon in the UK and much of Europe is from the loin rather than the belly. Think it's worth specifying.
I'm not sure about this. It could be both. In German speaking countries you will find products marketing as "Bacon" in supermarkets, for what the German term "Frühstückspeck" (breakfast bacon) or "Bauchspeck" (belly bacon) can be used. Here the belly is prefered since the fat is more marbled.
@henningbartels6245 in the UK, we have back bacon (loin) and streaky bacon (belly). Back bacon is considered the standard and what most will think of when you say, "bacon" - if you want someone to know youre talking about streaky bacon, you need to mention it specifically.
Why do you say this? If you have your crappy loin bacon in the UK you can keep it. I have never seen that shit in Finland.
You want to go away from the Eu you can also away from Europe if you don't like it. Just float away somewhere. :D
@@Mojova1 lol
Speck (pronounced sh-peck) is just the German word for bacon. you're referring to south tyrol Speck which is a type of Speck that's also very common all over Austria and southern Germany very similar to Schwarzwälder Speck.
but Speck itself just means bacon or even just pork fat and can refer to many different things and be smoked or not, cured or not, or from different cuts.
actually, "South Tyrolian Speck" is actually ham (German: Schinken) with a fatty edge. Therefore "Black Forest Ham" or "Schwarzwälder Schinken" you would find more commonly. Though "Schwarzwälder Speck" exist, but has much more fat content, similar to bacon.
But Speck is literally nothing like bacon? Way saltier, way harder, way different taste
You may aswell say a bmw s1000 and a bmw m3 is the same because its both bmw 💀
@@amiigaf4476 yes they're very different but Speck is still just German for bacon. it's more like comparing an american car to a german one, very different yes but ultimately both are still cars
@@nyxiom welp
Its pretty stupid then
my mum is german and when she gets speck it's basically a block of fat lol
Thank you! I just learned something new - that there is italian "speck". As a german, I never knew that existed and was very confused for a moment, because this speck is what we would call "schinken" in Germany, whereas "german speck" is usually from the pig belly or back. 😊
(Some people also call schinken "schinkenspeck", just to make it even more confusing 😂)
Ah. Very confusing. Yeah speck from Italy is the smoked leg meat.
@@TriggTube as a native German speaker the video left me confused as well. Speck is actually a German term and the equivalent to the English bacon, with more than 50 % fat and made from the back or the belly of the pig. In case of "Speckschwarte" it could also have skin and far more fat than red meat.
Though there is regional speciality called "South Tyrolian Speck" from the German speaking region within Italy. This is actually not a "Speck"/bacon in the sense north of the Alp - but a cured and mildly smoked ham from the leg of the pig. Similar products wouldn't be called "Speck" in other German speaking regions, but "Schinken" ( e.g. Black Forest Schinken from Southwest Germany or Katen Schinken from North Germany).
Though I believe "South Tyrolian Speck" is it's own speciality term with protected geographical origin under EU law.
I don't know if "speck" is a general term in Italy but as shown in the video it means obviously resembles the South Tyrolian version of it.
Yes. The speck in the video is south tyrolian speck. 👍👍
@@henningbartels6245yes if you asked any italian they would agree Speck is the Cured ham. Funnily enough we would call German Speck Pancetta
@@TriggTubeto be fair referring to south tyrolean Speck as Italian is not entirely correct. South Tyrol is part of Italy now, but most of the population and culture is Austrian. Since the area belonged to Austria until the end of WW1. So the word use and practice is still pretty much German/Austrian 👍
Pancetta is supposed to be eaten raw, that's just the tradition. I know this because I come from the only province in Italy (Piacenza) that can put the mark DOP on Pancetta.
Tip: cut Pancetta very very thin! And eat it on a hot slice of bread (or make Gnocco Fritto or Batarö, for tradition).
Yes, in europe I wouldn't think twice of eating it raw, in the US, no chance
@@IxionDLFThe type of pancetta that he's using in the video (that you cannot eat raw) is different from the one OP is talking about.The one from Piacenza is aged like prosciutto and is seasoned with salt,pepper and other ingredients, both have the same name because they are the same cut.
Pancetta from Piacenza is amazing!!!
@@sarac.123 Thank you very much for the info. Appreciate it 👍
@@IxionDLF Oh, it was nothing😊
Prosciutto is amazing. If only it wasn't so expensive, I would have it every day 😂
Better eat it one time a week max
Good video, just one thing, in italy we eat pancetta ""raw""", cut thin slices an enjoy, that's call "affettato" and included pancetta, prosciutto, salame ecc....
Good to know. I've never had that before. There is apparently conflicting advice about this on the internet. Maybe it's aged to different standards in Italy vs. what is imported to the USA. Thanks for sharing.
@@TriggTube my pleasure
@@TriggTubecitterio is a major US producer and theirs is ready to eat, we carry it in the deli I work in.
It all comes under the general heading of “YUM”!
Truth.
Ok, but the real question is, WHERES DUH GABAGOOOOOL?????
I was looking for this comment🤣🤣🤣
Capocollo (gabagool) is a cured meat made from the neck or shoulder of the pig.
@@youareblowingmymind7487Here in southeastern Europe we cure that in salt and smoke it with wood for 1,2 whole years and then we eat it, when done properly it's perfectly safe,
The way you say ‘speck’ is the funniest pronunciation that I have heard
He says it the Dutch way which as a Dutchie scared me cause he did it perfectly
Yea, he just says it like the english word "speck" like in "speck of dust", for an english speaker, to say it right, it probably should be written "Shpeck", which is even more funny to me because then a german speaker would say it like he just did.
Languages are fun.
In Italy we pronounce it like him
In the video, he's talking about the type of speck you can find in Italy, and like the guy above me pointed out, that's how it's pronounced here.
Ion eat pork but I stayed for the whole thing your teaching skills are immaculate
I'm an old chef and you are the most informative , entertaining, presenter-chef, hands down. Always excellent.
Thank you. Sincerely. That's the goal.
You have been my go-to to learn more about food! Thank you!
You are so welcome!
I have never heard of speck. Looks delicious.
Speck is a German word, maybe that’s why
@@r.m.69it is German, however with Speck you usually refer to Bacon , and the "Speck" shown in the Video is ,, Schwarzwälder Schinken" , or in english black forest ham. I Like it and would highly recommend it.
@@lolhierstehtjaeinname9479 Ich kenns auch und kann es ebenfalls nur empfehlen :)
Is it different than Dutch spek?
@@washedtoohotyes, Schwarzwälder schinken is actually cured ham, while Dutch ‘katenspek’ is uncured but boiled and smoked bacon. Therefore the flavour is milder and more fatty.
I just had some pancetta and now this video pops up in my recommendations
I love fun coincidences
Also love your vids, been trying to improve my cooking lately so it’s been informative
Thanks for putting that in a short. 👍
This question has crossed my mind a couple of times already but I never looked it up and it probably would've taken me much longer than watching this short
That's the whole idea!! Glad it helped!
How does it happen, that America took the German word for Bacon and now name Ham with it? Speck in German means Bacon (pork belly). That what is called Speck here is Schinken (ham) in German.
Well speck Is from italy do blame them
Also it's not pronounced like in the video but "shpeck" (in German)
Speck comes from Italy? What lol
@holler_pit5243 Yeah, most speck is from italy
After the WW1, Sud Tirolo is Italy so yeah Speck is an italian food just like strudel. @@holler_pit5243
Reading through the comments is so much fun. Such a humble piece of meat and yet so much regional varience in how it's produced, prepared and eaten. Not to mention, the different terms for it.
Here in Italy is much more common to eat pancetta raw than cooked. Never heard anyone having any kind of problem.
Very interesting. Great short as usual!
Many thanks!
Pinned comment for the food nerds… whether it's cured or “uncured” the bacon that you buy has been treated with nitrates to help preserve it. The difference is that with “cured” bacons, the nitrates are synthetically produced (I should have said synthetically instead of chemically in the video), whereas “uncured” bacon uses the naturally occurring nitrates in celery or other veggies. The outcome is pretty similar, but “cured” bacon will have a pinker color. There are health claims associated with both techniques, but I couldn't find any solid evidence either way, so I would go by taste, budget, and accessibility.
(Note: In some cases, pancetta can be cut thinly and eaten raw, but it depends... so just be careful and informed)
Also… I know speck is the least common of these four in the USA, but I’ll recommend it as one of my favorites. It normally comes with a dry piece of skin still on the fatty side of the leg, so remove that and dig in. 🐷 That’s all folks!!!
Food scientist here, and I’ve been making ham for almost 9 years. There is no meaningful difference between sodium nitrite and naturally occurring nitrites. For example, the celery is processed down so much, it’s virtually the same as sodium nitrite, because they’re extracting the nitrites from the celery. If you’re concerned with nitrites and opt to lean towards marketing labels such as “un-cured”, please do additional research as you’re still consuming nitrites regardless of their source. If nitrites are that concerning for you, I would suggest abstaining from any type of cured meat regardless of whether a label claim says “uncured”.
@@thattallredhead1what about denatured?
@@chanceDdog2009denatured in what context?
Protip for Speck:
Cut very thick slices (~0.4cm or 1/5 of an inch), remove the hard skin, and then cut little "sticks" out of the slice. They'll look a bit like a matchstick, with a fatty tip on one side.
eat that with a slice of bread with salted butter, some cut up radishes and you got yourself a great brotzeit.
@thattallredhead1 I read a claim that curing using celery is potentially less safe than using Prague powder because the nitrites in celery are less "accurate" thus, you could potentially be using more than the acceptable amount. Is this true?
And they all have in common that they are delicious 😋
True!
I always feel smarter after viewing your vids, thanks.
It's crazy how I've never eaten any of these, yet it's a big part of the diet of hundreds of millions of people.
When you ask for something like ''200 grams of pancetta" you'll get the seasoned one (dolce/steccata/affumicata etc.) that can be eaten uncooked. You have to specifically ask for the fresh/fresca one
There's no difference in the compound used to cure regular and "uncured" bacon. Both use sodium nitrite. The only difference is the source. Commercial NaO2 is synthesized, while the "uncured" uses that which us naturally present in dehydrated celery juice. In fact, celery is so high in NaO2 naturally, that "uncured" pork products have tested at higher concentrations than those using a standard commercial curing salt.
NaNO2*
Also his talk about bacon not being safe to eat raw when in reality they are also like he said the food is also smoked it's definitely safe to eat
Thank you ❤. This is a very helpful video. I learned something
Here in the UK, our bacon is taken from the loin, with a little bit of the belly meat left on, although we do have streaky bacon (taken from the belly) too 🙂
Raw prosciutto is the bomb.
Wait till you try jamon curado freshly cut with a jamonero knife. Thank me later ;)
As a german i almost cried the way he anounced Speck 😂
Right, best way to explain the pronounciation is like SHpeck in english
This is how it's pronounced in American English. Like how Hamburg is HAMberg and not Hahmburg or BURlin instead of BeHrlin. It's not wrong. Just different. 👍
@@TriggTube guess il make up my own words to now, ahh what the hell i cant act like im triggered by this, its only that in school we got tought to pronounce words the way that they were meant to sound like, guess Americans make an exception for that or something.
@@TriggTubeFunny, cause you spelled the pancetta corectly, like it's called in italy and not in an uncorrect way. What an excuse😂 It's very wrong.
@@440bigblock7I am tired of the German slander in the comments. Stop Gaslighting him into thinking he pronounced it wrong. Just because it sounds like a German word it doesn't mean it is. The Speck he is talking about is the Italian one that is pronounced like he said
I love this type of vids
Also in Croatia and most of Balkan region we grew up eating bacon raw without cooking it, but it is usually a bit fattier and you always buy that type of bacon from a local, or as you say in US farmers market, and it is amazing.
So, English speck is something different than German Speck? Because when we say Speck we mean fat belly or fat back. Raw belly, Pancetta, and Bacon are all types of Speck. What you called speck, we call Schinken.
Yes. I'm pretty sure the usage comes from Italy though, because most of the speck I know of in the US is imported from Italy. So maybe the confusion took place there somewhere.
There is no English Speck. It's not that it differs, it's simply not used in this language
@@wilhelmseleorningcniht9410dude, you just replied to a guy who used the word in this language and explained the difference.
If it's in one piece it's called Schinkenspeck. And in Southern Germany and Austria and Southern Tyrol they call raw ham Speck.
Huh, that explains the food poisoning I had last week from raw bacon. Well I am a dumba**
Should have watch this vid last week
Sorry I was late.
@@TriggTube not your fault, my hungry a** couldnt Wait for it to Cook.
Haha
Thanks mimo this is going in my notes of “yummy recipes” let’s just say there’s quite a few.
i don’t eat pork, so i don’t eat these, but they look delicious and interesting
Well thanks for watching anyway and taking something from the video. 👍👍
You pronounced speck wrong
No he didn’t.
@@jonoc5yeah he actually did.
"Speck" is a German word and for the "correct" pronounciation he should say it more like "Shpecc" (but who cares about that anyway?)
@@Dr.Leymen nah man that’s not how language works. Speck is made in Italy, has been for a long time - the idea that every word needs to have the pronunciation of the language it originated from is absolutely insane.
As an Italian speaker I guarantee you pronounce damn near every word of Italian origin wrong - and who the fuck cares?
@@Dr.Leymen nah. That’s not how language works.
It's pronounced "SHpeck" not "speck". In German speaking regions Speck directly refers to the fat. So if you order Speck from a German butcher you will receive fatback - pure fat tissue, usually with the pork rind on, most regions air dry it, some smoke it. If you order "Frühstücksspeck" (breakfast bacon) or "durchwachsenen Speck" (streaky bacon) you'll receive your classic wet cured (occasionally smoked) bacon cut from the belly. If you order Schinkenspeck (ham bacon) you will receive a cured and smoked meat-heavy piece from the leg with a fat cap that differs from other Speck in the way that it's consumed rather like any ham. What you refer to as speck in your video is likely Tiroler Speck or Gaitaler Speck (or any Schinkenspeck similar to it). In Austria any dry cured and smoked meat with a fat cap on is referred to as Speck which can include regular back or belly fat but also smoked hams from the back, shoulder or leg, with a fatcap. Tiroler Speck, like Schwarzwälder Schinken (blackforest ham) are protected geographical indications so they denote a specific type of product/product families from a geographic region in the European union. Products with this property have an official blue seal. There's also a red and yellow seal for protected designation of origin (PDO or POD), meant for products where even all ingredients were produced in a certain geographic region, Parmigiano Reggiano or some types of Jamon Iberico for example. If your meat or cheese has one of those two seals you know you have the real deal.
Fully correct. But it's worth noting that the context of this video is English and specifically the American usage. I'm not saying it's the only or best way to classify things, but it is the context of the video. And here, it's pronounced speck and it refers to Tyrolian speck. If you go to a butcher here and ask for sHpeck, you will be not be understood because you are literally speaking a foreign language. If you ask for speck... they will give you the meat I had in the video. Hope that makes sense. Thanks for clarifying for anyone else who is interested in the German differences. I did not know that.
@@TriggTube all good, just wanted to clarify that "speck" even though technically a ham, is called that way just because the Austrians are a little bit of an oddball 😂
@@TriggTubeActually your pronunciation would be right. Since you are referring to Italian Speck and that's how it's pronounced. SHpeck would refer to the german Bacon
Yes. Thanks for backing me up on this. A lot of German speakers seem to think I was trying and failing to speak German. But really I was just using an English word. Haha. Ohhhhh the internet.
Sometimes, I wish non-Americans would invent their own video sharing platforms. I love y’all, but good lord, can Americans just discuss food that’s available in America without the intervention from the UN?
As a Muslim I probably never will need this information tbh, but I love me some slice of general knowledge here and there. Thanks!
wonder about similar processes (or variants thereof) for curing & preserving beef and mutton… would be interesting to learn.
Hey, I only heard of Speck tonight. Learned something new.
I don't eat pork, but I am always fascinated with food processing and how to apply this to deer, beef, goat, and sheep.
Hey Mister, great content, as usual!
Glad you enjoyed it
Oh man, Speck! The first time I ever had Speck, I was a teenager living with my parents in Italy (Air Force Brat), and I saw what LOOKED like gigantic bacon strips as a pizza topping! Naturally, I ordered it... only to discover it tasted COMPLETELY different.
Now that is nice video, thank you. I eat bacon raw, but I'm in Europe, we often eat it as snack in cubes... I'll check to see if it needs preparation.
there is a type of cured minced port on Germany that can be eaten raw. usually served on half a crunchy bread roll called Brochen. buttered, then add the Mett like a course Pate. then raw onion rings and Ground black pepper.... yum
Got called speck once, I owe that guy an apology.
Ever since I tried prosciutto with cheese for the first time, my tastebuds were brought back to life ✨
I love how "Makeba" was used here 😂 like someone down the street was listening to it so the mic barely picks it up
I'll admit, I've never heard of Speck
As a german I heard of it but I thought it was just the german word for bacon
Thank you for teaching me👍
Omg it's so funny the way he pronounces "pancetta" love it
ngl While working at Albertsons as a supervisor in the Meat dept, I've eaten some of the raw applewood smoked bacon we sold and not only was it delicious but I never got sick.
Maybe I'm just built different.
Great video as always sir👍
Wonderful information. I now know. Ty!
I know he just told me, and in the most calm gentle way possible, but I've forgotten what and which by the end of the video.
Speck (pronounced Shpeck) is from Austria and you can defenetily eat it just like it is
I went through a period of time where I'd eat raw bacon. It was mostly fun. I'd chew on it for a while, hold one end and swallow, then pull it back up. It felt neat.
Here in Italy I always eat raw bacon from the butcher and it's amazing.
Here in Italy I always eat raw pancetta from the butcher and it's amazing
One of my favorite stories was of an Italian man coming over to America for the first time. He was blown away by how cheap "prosciutto" was here and how much you could get for it. He got incredibly ill and finally realized that he'd just been eating raw bacon the whole time and needed to cook it first. Not that I blame him, I'd have no clue if I went to a country whose language I couldn't speak and saw something that looked like my native food 😂😂
You can cure pancetta long enough for eat it raw. Bacon as well. They do it in Italy and we certainly do it in Croatia.
i did not know and love you for telling me
Pancetta it's almost exclusively eaten raw here in Italy. When a recipe needs something similar to be cooked we usually go for guanciale. Still, in some cases we cook cubed pancetta, but I personally find it too salty. Pancetta affumicata (smoked) also exists which I think is similar to bacon in some ways.
What you just said could change the whole course of eating food.
Me: *eats prosciutto*
My brain: "You just ate some ass my guy."
Me: delicious
The way you unrolled that piece of pancetta out into a piece of bacon
I think one big aspect you could point out in a longer video is that bacon and pancetta are wet cured, while prosciutto (crudo) and speck are dry cured (along with bresaola, many salamis, serrano ham (prosciutto crudo by another name), and others).
My 4 dogs are named Pancetta, Prosciutto, Bacon and Speck.
Man we people learn something evry day new. The More You Know
My grandfather ate raw bacon sandwiches every day of his adult life. He also never wore socks because he got severe frostbite while fighting in the Battle of the Bulge. I guess he figured if that didn’t kill him, a little raw bacon wasn’t going to either
Basically the curing process for meats doesn't really change the chemical, just the source. Pink Curing salts for he cured stuff and celery for the "uncured". If it tastes like bacon, it's bacon.
And here I went sneaking and taking some of the lean bacon meat off the slices before they hit the pan
Prosciutto is SO good, I don't need to know exactly how it's different to tell you that it's vastly different (especially since I'm not a huge pork fan otherwise!)
Saddly yes I did know this, I worked 10 years in a deli.
And here I am, having literally eaten raw minced pork with spices, salt and onions for as long as I can remember. But that might be due to, well, Germany’s sensible laws about how to produce meat (including what to feed and especially what _not_ to feed the animals) and that high quality pork can without problem be eaten raw. It‘s called _Zwiebelmett_ or _Hackepeter,_ it‘s delicious and I think I‘ll get some today…
This also heavily depends on what your country demands of the industry.
"Praise be to Prosciutto!"
-Mogeko
Ive been eating raw bacon my whole life this video wont change it (im from europe)
Thank you wise teacher. Bacon is one of two reasons why I have chosen to stay alive.
I literally only heard of one of these before
Didn’t know Zac Efron had a cooking show
There's also Croatian Pršut (Prshut) and Panceta and also Spanish Hamon
Im an up and coming chef and i have one small question about this, are there situations in which you do cook Prosciutto or Speck dispite the fact you can eat them raw?
Dude would make women with fake eyelashes jealous of his eye lashes 👁👁 😂.😅
... The fact that I survived this long eating raw bacon is astounding 😅
In Germany we really do not hold Speck to such a specific definition :P
Even bacon bacon is referred to as breakfast Speck (Frühstück-Speck)
As a south tirolean, I can tell you that that is still similar here. Of course when we refer to Speck as a product we generally mean the traditional protected variety. But we also have different varieties made from different parts of meat. To that colloquially Speck is used in a similar way to how it is used in Gremany 😊
In Italy we also eat raw some types of pancetta
Well some says eating raw meat builds character. (My mother as she feed me uncooked bacon as a 2 year old)
Character and an iron stomach!
Yum
this is very cool
One thing is quite interesting: In German, from which the word Speck obviously descends from, it usually, but not always, refers to the pork belly. Speck also refers to the fat on human tummies. What you showed as Speck would probably be called Schinkenspeck (meaning something like ham bacon). I'm also surprised that this word is even a thing overseas
No it doesn't. There is much more Schinkenspeck in supermarkets than Bauchspeck. And the pure fat kind is extremely rare in wide swathes of Germany. Yes, orinally Speck was pure fat, but for a long time it has been used for cured meat regardless from which bodypart as long it's a bodypart with a lot of fat.
Intructions unclear, ate the bacon and pancetta raw, cooked the speck and prosciutto.
Note on the pronounciation of Speck (as a german guy), it isn't a harsh S, but kind of a sh sound, like if you're hushing someone to be quiet (like the sh in the word "hush", funnily enough)
In American English, we use the term as I pronounced in the video. The most common speck you'll find here comes from Italy, and that's the pronunciation that came with it too. If you order SHpeck here, you may not be understood. 👍👍
No, but I can tell you what they all have in common. They all taste good.
Okay nice I’ve always been super confused about that. I see the bacon says uncured and I always think to myself “wouldn’t you want it to be cured?”
I like this video.
I like this comment.
I feel I have watched some very important information that may save my life but I cannot for the life of me remember which is which even after watching it twice.