Chilebrown at home

Sunday, March 23, 2008


Schinken Speck, Schinken Speck, Schinken Speck. Yeah, I got you huh? This is the act that has been in the Green Room for the bacon theater. This is a heavy hitter. It is a double smoked Pork Sirloin. It is from the best Meat Market in the Bay Area, Dittmer’s. You may be wondering why Emeril is the background. I have no idea! Well maybe because this bacon is kicked up several notches. It is the smoke Bomb! This is already cooked so you just need to add just a little bit to your dishes. I do not know if you can call it a true bacon (Cookiecrumb). It is definitely something special.
I have not fried it so I can not tell you about the texture. I did put some in Scalloped Potatoes and some Asparagus. It just rocked both dishes. It is a little salty. It has smoke for a new generation! The fat to meat ratio does not really apply on this little gem. It is going to receive a 4 out of 5 stars.

Rating: 4 stars out of 5
Cost: 10.98/pd (and worth every penny)
Where: Dittmer’s 400 San Antonio Road Mountain View, CA
(650) 941 - 3800


Andrew said...

So is speck cured pork belly-the piece in your picture doesn't have the meat/fat layerings that I associate with pork belly. Whatever it is, it sure looks good.

Chilebrown said...

Andrew, the Schinken Speck that I got from Dittmers has Pork Sirloin listed right under the Schinken Speck title. Mark who run's Dittmers called it "Bacon on Steroids". It is something special. Oh Yeah!!!

Unknown said...

Cooking speck or schinken (two different cuts of pork salted and smoked) is a crime against humanity. It's basically German prosciutto. And yeah, Dittmer's is great.