So I’m looking for a roasted Brussel Sprouts recipe and the first one I find is an Australian one (Hobarth is in Australia, right?). And it calls for 50g of “speck”. :dubious: I’ve never heard of this stuff, can any Australian Dopers out there enlighten me?
Speck is a smoked raw ham.
How does Smoked Ham sound in the context of the recipe?
Oops, tiltypig just beat me to that!
That makes total sense with this quote:
Huh, never had Brussel Sprouts and ham. Sounds weird…
Oh, and thank y’all for the prompt replies…
It also means ‘bacon’, or so I was taught when I took German.
Speck is typically very fatty; more so than other kinds of bacon - often with great broad strips of fat in it. It will be fantastic with sprouts. If you can’t get Speck, Prosciutto would probably be an acceptable substitute.
Its not Pee-wee Hermans dog?
I thought Speck flew on the enterprise :smack:
It’s pork and looks like this [also available diced]
Mmmmm, Sprouts and spek. *:o}~~~~*
Huh. That looks like what we Americans call “bacon”; tiltypig’s link implies that it’s very similar, but cured more lovingly.
German “speck” = English “bacon”
AFAIK, it’s a lot drier and harder than ordinary bacon.