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Zeeuws spek

Zeeuws spek
Scallop wrapped in Zeeuws spek
Place of originNetherlands
Region or stateZeeland
Serving temperatureHot or cold
Main ingredientsPork
Food energy
(per serving)
450 (per 100 g)[1] kcal
Other information15 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.

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).[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]

Application

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]

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.[12][13] In 2008, the award went to Niek Kramer of Anna Paulowna.[14] In 2009, Gerard Haring of Hengelo was the winner.[15]

See also

References

  1. ^ a b Duinker-Joustra, N. (2005). Kijk op calorieën en joules. Inmerc. p. 125. ISBN 978-90-6611-360-2.
  2. ^ Verver, P.; Kerst, M. (2006). ANWB Reisgids Nederland Zeeland. ANWB Media. p. 7. ISBN 978-90-18-02314-0.
  3. ^ Braakman, Mieneke (2007-05-02). "Weelderige worsten van Ter Weele". De Stentor (in Dutch). Retrieved 2009-12-18.
  4. ^ Marijke Geurts (2008). "A Recipe for Preparing Zeeuws spek (Dutch)". Kooken!. Retrieved 2009-12-08.
  5. ^ "Productspecificaties Zeeuws Spek" (PDF). Mastenbroek Vleeswaren. 2008-06-30. Archived from the original (PDF) on 2011-07-24. Retrieved 2009-12-18.
  6. ^ "Bacon (Dutch)". MijnReceptenboek.nl. 2006. Retrieved 2009-12-08.
  7. ^ Arkel, Francis van (2007). Salade. Inmerc. p. 20. ISBN 978-90-6611-645-0.
  8. ^ "Zuurkool met gepofte aardappels". De Gooi- en Eemlander (in Dutch). 2008-02-14. Retrieved 2009-12-08.
  9. ^ Roemaat, Bianca (2008-02-22). "Broodje spek (focaccia spies)". Misset Horeca. Retrieved 2009-12-18.
  10. ^ "Zeeuwse dag in Ter Schorre". Provinciale Zeeuwse Courant (in Dutch). 2009-06-23. Retrieved 2009-12-09.
  11. ^ "Oost-Souburg - Bandoeng vindt gulden middenweg". Provinciale Zeeuwse Courant (in Dutch). 2008-11-07. Retrieved 2009-12-09.
  12. ^ "Ottens wint op Paasvee-'zon'dag". Noordhollands Dagblad (in Dutch). 2007-03-28. Retrieved 2009-12-09.[permanent dead link‍]
  13. ^ "Prijzenregen slagerij Jacco van Zoonen". Noordhollands Dagblad (in Dutch). 2007-03-29. Retrieved 2009-12-09.[permanent dead link‍]
  14. ^ "Kwaliteitsslagerij Niek Kramer Nederlands kampioen". De Polderbode (in Dutch). 2008-11-10. Retrieved 2009-12-18.[permanent dead link‍]
  15. ^ "Bekroond Spek" (PDF). Hengelo's Weekblad (in Dutch). 2009-10-06. Archived from the original (PDF) on 2011-07-19. Retrieved 2014-01-11.
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