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On Schinkenspeck

Dec 12, 2012 by in Food

On Schinkenspeck

Just as we love reversible clothing and cell phones with cameras and calculators, we love Schinkenspeck for its versatility and functionality–and, is it not fun to say?! For those unfamiliar with this particular variety of cured, smoked pork, think of Schinkenspeck as somewhere between ham and bacon; sliced thinly, it takes on the delicious virtues of proscuitto. Our version is small and lean, yet distinctly flavorful, and it can be served hot or cold, for breakfast, lunch, or dinner. Try adding it to soups for a smoky depth of flavor, or to macaroni and cheese for extra richness. To go the more traditional route, serve with sauerkraut or spaetzle. How about a Schinkenspeck sandwich? Try a riff on a B.L.T., a Germanic Croque Monsieur, or simply pair with good, crusty bread and your favorite cheese. The meat will run out before your ideas will, so pick up two the next time you’re here.

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