Citizens, this is the Bavarian counterpart to Osso Buco and represents a delicious Germanic counterpart to the classic Italian dish! 🙂
Speck is a key flavor component of this dish.
Speck, or dry-cured smoked ham, can be traced back to the 13th century; however, the name itself didn’t enter the common use until the five centuries later.
Originally produced by farmers isolated in the Italian mountains of Alto Adige, Speck’s popularity and production has spread to other regions of Italy and is now also used in German cuisine.
Speck is made from a pig’s rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which often include pepper, garlic, juniper, pimento, and sugar. After about two weeks of curing, the meat is gently smoked over beech wood for another two to three weeks. Finally, it is left to dry for 20 to 24 weeks, further developing its smoky flavor.
You can mail order genuine Speck from Amazon here.
Please note this link orders a LOT of Speck, but just use the rest for sandwiches or snacking, you’ll thank me for it, Citizens!
Battle on – The GeneralissimoPrint
Citizens, please note that I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc.
You can make a difference!
Please consider making a one-time donation to help keep the site live and the posts coming – click here to PayPal Me a tip!
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?