Unfortunately, our beloved local German butcher has discontinued the production of their exquisite Schwarzwälder Schinkenspeck several months ago. It appears that the NZ government has suddenly deemed uncooked, cured meat products as potentially hazardous, prompting most butchers to halt the production of what has been a safe European delicacy for centuries.
However, for those of us who value the richness of Central European culture, Speck in all its variations is more than a mere culinary delight – it is an essential component of our heritage and part of so many dishes that we love to cook. And so, what can we do? We make it ourselves!
Credits to www.raeucherwiki.de for recipe inspirations.
