Hungarian Smoked Speck

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

Ingredients:

For 1 kg of meat: 1 piece of back bacon 100 gsalt 4 tbsp ground red pepper

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.