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hUNGARIAN SPEACK

post #1 of 6
5/19/11 at 11:36pm
Thread Starter 

RELATING TO SPECK

AT IS THE PART OF THE PIG WHERE THE RIBS ARE THE SMOKED FIRST AT CONTAINS MAINLY FET WITH SOME MEAT AFTER AT IS SMOKED YOU COOKED IN WATER FOR ABOUT 1 HOUR MEDIUM HEAT THEN YOU TAKET IT OUT FROM THE WATER AND LET IT COOL AFTER YOU TTURNRD AROUND IN PAPRIKA POWDER  iF YOU LAKE BEFORE COOKING YOU CAN DICED WITH GARLICK

iN  OLD TIMES THE USE TO MAKE A BEANSOUP AND COOK THE MEAT IN IT

AT IS SIDE OF THE PORK WITH SMALL PART OF MEAT AND BIGER PART OF FAT.

 

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post #2 of 6
5/23/11 at 3:51pm

Please don't be offended, but there's a button on the left side of your keyboard which has the words 'Caps Lock' written on it. You need to push it once, and then never, ever, under any circumstances push it again...

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post #3 of 6
5/24/11 at 1:13am
Sounds sort of like the French pork rillettes, but not quite. Probably quite tasty.

mjb.
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post #4 of 6
5/24/11 at 5:29pm
Quote:
Originally Posted by teamfat View Post

Sounds sort of like the French pork rillettes, but not quite. Probably quite tasty.

mjb.


Huh? Speck is a cured uncooked meat, kinda like prosciutto. You slice it and eat a slice. Rillettes are pork meat that is diced and cooked to form a sort of paté, that you spread on bread. Completely different forms, completely different tastes. 

 

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post #5 of 6
5/28/11 at 12:13pm
Yes, I know what Italian speck is, love it. There are certainly language issues, but does the original description sound anything like curing a ham?

mjb.
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post #6 of 6
5/28/11 at 1:09pm
Quote:
Originally Posted by teamfat View Post

does the original description sound anything like curing a ham?


Well.. not exactly, you're right. 

 

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