Calories, fat, protein, and carbohydrate values for Speck.
There are 55 calories in Speck.
Total Fat 2.4 grams
Saturated Fat 0.8 grams
Cholesterol 20 milligrams
Sodium 764 milligrams
Potassium 145 milligrams
Total Carbohydrates 0.1 grams
Dietary Fiber 0 grams
|Walking (3mph)||15 minutes|
|Running (6mph)||5 minutes|
|Bicycling (10mph)||8 minutes|
Is speck the same as bacon?
Speck is meat similar to bacon, prosciutto, or pancetta, but it has a distinct flavor and different preparation from these other traditional meats. Speck, in the Italian and Tyrolean sense, is often served as an appetizer on a charcuterie board, and it also is used in cooked dishes.
Is speck and prosciutto the same thing?
A sandwich made with one of these cured meats barely needs condiments: Prosciutto – Made from the hind leg of the pig, rubbed with salt and spices, and air-dried. Speck – A pork-product very similar to prosciutto, this meat is smoked as a final step in the curing process.
What is a good substitute for speck?
If you cannot find speck for a recipe that calls for it, you can substitute it with either pancetta (ideally the flat, rather than rolled, variety), or slab bacon, preferably hickory-cured bacon containing the smallest amount of sugar possible.
What kind of meat is speck?
Speck is a type of cured, lightly smoked ham. It’s typically made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence. Although a close cousin to prosciutto crudo, speck is worthy of its own distinction when it comes to cured hams.
Can I substitute speck for bacon?
If you substitute bacon for speck in a recipe, you’ll still get the same satisfyingly smokey infusion—just minus all that rendered fat gushing out (which, let’s be honest, most times you’re ultimately throwing down the sink anyway even though you’re not meant to).
Can you cook speck like bacon?
It also holds up well in cooking, giving dishes a smoky flavor similar to bacon but without a lot of extra rendered fat. You can use it in place of bacon, pancetta, or prosciutto in most recipes.
Do you cut the skin off speck?
Cutting is the first step in enjoying Speck Alto Adige PGI.
First cut a 3 cm thick piece of the ham or speck piece and remove the pork rind from the piece of smoked ham. Those who prefer a more mild taste can remove the spicy crust as well – if it stays on the speck will taste spicier and more intense.
What is the difference between speck and pork belly?
Speck is smoked or pickled pork belly. In Germany, speck is pork fat with or without some meat in it. In Italy, Turkey and parts of the English-speaking culinary world, “speck” refers to South Tyrolean speck, a type of smoked prosciutto, rather than German speck.