Speck

Bacon is smoked or cured pork, most commonly from the belly, back or jowl of the pig. It is characterised by a distinctive combination of fatty and meaty layers and an intense smoky flavour. In the kitchen it is used as a base for sautéing vegetables and onions, and is added to soups, sauces, dumplings, potatoes or as a garnish for finished dishes. It can be fried until crispy or added raw. Popular varieties include Italian pancetta, German Schwarzwälder Speck and traditional home-smoked bacon. It is an important ingredient in traditional Czech and Central European cuisine. When selecting, pay attention to the fat-to-meat ratio according to your recipe.