Zeeuws spek
Template:Short description Template:Infobox prepared food
Zeeuws spek (pronounced Script error: No such module "IPA".; "Zeelandic bacon") is a traditional Dutch bacon, originally a specialty from the province of Zeeland.[1] 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.
Preparation
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).[2] Its flavor is described as reminiscent of barbecue. Recipes suggest a variety of flavoring ingredients.[3] Commercially available Zeeuws spek also contains additives such as lactose and MSG.[4]
Application
Traditionally, Zeeuws spek is eaten on whole-grain bread with mustard; other uses include serving it as an hors d'œuvre,[5] on a salad,[6] or with baked potatoes.[7] 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").[8]
Zeeuws spek continues to be held in high regard as a Zeeland dish,[9] though in Zeeland it is also used in fusion foods, such as the Dutch/Indonesian/Chinese fusion dish babi panggang.[10]
National competition
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.[11][12] In 2008, the award went to Niek Kramer of Anna Paulowna.[13] In 2009, Gerard Haring of Hengelo was the winner.[14]
See also
References
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External links
- Homemade Zeeuws spek (additional photographs)
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