Wednesday, June 23, 2010
Here's what bauchspeck looks like.
I freeze it and slice it as thin as I can. Doing this a few times makes it clear why every Mangalitsa producer who makes speck seems to have a meat slicer - you can't slice thin enough.
I just have some little blocks left over, explaining why the pieces are so short. Normally they'd be as wide as the pig's belly.
It took the photo just after laying the stuff out. It hasn't had much time to warm up. It starts sweating in minutes.
In Europe, people eat this stuff like this, or put it on bread, or toast, or on top of food. Like many Mangalitsa producers (and chefs) I just eat it straight off the plate.
I must have had something like 20# of this stuff a week ago. I'm running low, and starting to feel a bit desperate. Between sampling, selling and personal use, I'm practically out - despite finding a little piece in a freezer that I'd forgotten about.
Posted by Heath Putnam at 10:55 AM