Hungarian Smoked Speck

Last Updated on December 3, 2024

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Smoked pork, this time back fat marinated in salt and pepper.

Ingredients:

Procedure:

1. Rub 100 g of salt (calculated per 1 kg of meat) into the back of the rump and store the rump in a cool, well-ventilated cellar for two weeks
2.

Note:

For more on smoking, see our cooking school.