Zeeuws spek

Zeeuws spek (pronounced [zeːws 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
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]

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. 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. 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.
  13. "Prijzenregen slagerij Jacco van Zoonen". Noordhollands Dagblad (in Dutch). 2007-03-29. Retrieved 2009-12-09.
  14. "Kwaliteitsslagerij Niek Kramer Nederlands kampioen". De Polderbode (in Dutch). 2008-11-10. Retrieved 2009-12-18.
  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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