Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham. It is dry-cured, aged and seasoned with juniper berries as well as other spices. Since Schinkenspeck is dry cured, it is ready to eat and can be served either hot or cold. In German, the term Schinken translated means ham and speck means bacon, which is a common use for this cut of meat. The shape of the cut makes it a natural size for bacon, as it can be sliced easily into long thick pieces for frying. When served cold, Schinkenspeck is prepared as thin slices of meat, similar to proscuitto, for use on dark and crusty breads with cheese or served as a meat to be made into an appetizer.
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