Scallop wrapped in Zeeuws spek |
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| Origin | |
|---|---|
| Place of origin | Zeeland (Netherlands) |
| Dish details | |
| Serving temperature | Hot or cold |
| Main ingredient(s) | pork |
| Approximate calories per serving | 450 (per 100 g)[1] |
| Other information | 15 g protein, 38 g total fat[1] |
Zeeuws spek (pronounced [zeːws ˈspɛk]; "Zeeland 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.
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Unlike other types of bacon, Zeeuws spek is not sold raw. Today, what is sold in butcher stores as "Zeeuws spek" 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]
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]
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]