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In Ashkenazi Jewish cuisine, in which bacon (like all pork) is forbidden as unkosher, "speck" commonly refers to the subcutaneous fat on a brisket of beef. It is a particular speciality of delis serving Montreal-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.
Nutrition (Per 2 slices): Calories: 60 Fat: 4 g (Saturated fat: 2 g) Sodium: 120 mg Carbs: 0 g (Fiber: 0 g, Sugar: 0 g) Protein: 3 g. Coming in as the lowest-sodium option, the uncured sugar-free ...
Speck Alto Adige (Ladin language: cioce or ciociul; German: Südtiroler Speck [1] [circular reference]) is a dry-cured, lightly smoked ham produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status (see also: Tyrolean speck ).
Like prosciutto and other hams and most German speck, Tyrolean speck is made from the hind leg of the pig.It is deboned before curing. A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks.
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Want to make Broiled Bocconcini di Pura Capra Wrapped in Speck? Learn the ingredients and steps to follow to properly make the the best Broiled Bocconcini di Pura Capra Wrapped in Speck? recipe for your family and friends.
Speck Alto Adige PGI is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the PGI status. In Italy and Turkey parts of the English-speaking culinary world, the term "speck" refers to Italian Speck Alto Adige PGI, a type of ...
4 4 disk Bocconcini di Pura Capra cheese; 4 4 slice paper-thin speck, prosciutto, or pancetta; crusty bread, for serving; arugula/rocket, for serving (optional)