Place of origin | Netherlands |
---|---|
Region or state | Zeeland |
Serving temperature | Hot or cold |
Main ingredients | Pork |
450 (per 100 g) [1] kcal | |
Other information | 15 g protein, 38 g total fat [1] |
Zeeuws spek (pronounced [zeːu(s) ˈspɛk]; "Zeelandic bacon") is a traditional Dutch bacon, originally a specialty from the province of Zeeland. [2] Traditionally, it is seasoned with salt, pepper and herbs such as bay leaf, and slow-cooked. Modern Zeeuws spek is marinated, and then grilled, broiled, or smoked.
Zeeuws spek sold in butcher stores is prepared by marination in a spiced oil and mustard mixture (with the addition of soy sauce, pepper, and other aromatics) and then lightly grilled or broiled (or sometimes smoked). [3] Its flavor is described as reminiscent of barbecue. Recipes suggest a variety of flavoring ingredients. [4] Commercially available Zeeuws spek also contains additives such as lactose and MSG. [5]
Traditionally, Zeeuws spek is eaten on whole grain bread with mustard; other uses include serving it as an hors d'œuvre, [6] on a salad, [7] or with baked potatoes. [8] A notable sandwich with Zeeuws spek is made in Vermaat restaurant, in IJsselstein; Ronald van der Kruk uses Zeeuws spek, bacon, katenspek (bacon which is boiled before it is smoked), and ontbijtspek ("breakfast bacon"). [9]
Zeeuws spek continues to be held in high regard as a Zeeland dish, [10] though in Zeeland it is also used in fusion foods, such as the Dutch/ Indonesian/ Chinese fusion dish babi panggang. [11]
The national organization of butchers, Slavakto, organizes a competition to determine the best Zeeuws spek in the country. In 2007, the prize went to Jacco van Zoonen of Nieuwe Niedorp. [12] [13] In 2008, the award went to Niek Kramer of Anna Paulowna. [14] In 2009, Gerard Haring of Hengelo was the winner. [15]
Place of origin | Netherlands |
---|---|
Region or state | Zeeland |
Serving temperature | Hot or cold |
Main ingredients | Pork |
450 (per 100 g) [1] kcal | |
Other information | 15 g protein, 38 g total fat [1] |
Zeeuws spek (pronounced [zeːu(s) ˈspɛk]; "Zeelandic bacon") is a traditional Dutch bacon, originally a specialty from the province of Zeeland. [2] Traditionally, it is seasoned with salt, pepper and herbs such as bay leaf, and slow-cooked. Modern Zeeuws spek is marinated, and then grilled, broiled, or smoked.
Zeeuws spek sold in butcher stores is prepared by marination in a spiced oil and mustard mixture (with the addition of soy sauce, pepper, and other aromatics) and then lightly grilled or broiled (or sometimes smoked). [3] Its flavor is described as reminiscent of barbecue. Recipes suggest a variety of flavoring ingredients. [4] Commercially available Zeeuws spek also contains additives such as lactose and MSG. [5]
Traditionally, Zeeuws spek is eaten on whole grain bread with mustard; other uses include serving it as an hors d'œuvre, [6] on a salad, [7] or with baked potatoes. [8] A notable sandwich with Zeeuws spek is made in Vermaat restaurant, in IJsselstein; Ronald van der Kruk uses Zeeuws spek, bacon, katenspek (bacon which is boiled before it is smoked), and ontbijtspek ("breakfast bacon"). [9]
Zeeuws spek continues to be held in high regard as a Zeeland dish, [10] though in Zeeland it is also used in fusion foods, such as the Dutch/ Indonesian/ Chinese fusion dish babi panggang. [11]
The national organization of butchers, Slavakto, organizes a competition to determine the best Zeeuws spek in the country. In 2007, the prize went to Jacco van Zoonen of Nieuwe Niedorp. [12] [13] In 2008, the award went to Niek Kramer of Anna Paulowna. [14] In 2009, Gerard Haring of Hengelo was the winner. [15]