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modom (palindrome guy)[_2_]

On Sun, 4 May 2008 23:57:57 +0200, (Victor Sack)
wrote:

>modom (palindrome guy) > wrote:
>
>> OBFood: An Italian friend here served speck as part of an appetizer
>> tray at a dinner we attended recently. His was very lean and smoked.
>
>It likely was "Speck dell'Alto Adige", South Tyrolean speck with a
>protected designation. They did a fabulous job of getting their product
>known the world over, but I have to say that the product itself is
>nothing very special. It also tends to be very tough indeed.

I have no idea whether you are right about the origin or the Tyrolean
provenance of Sal's offering to us. However, if this was nothing very
special, then the special speck must be very special indeed. What I
ate was mild, velvety, subtlely smoked and quite tender. Sal, who
lived for 20 years in the Lake Como region, was happy with it.

Incidentally, you will be cheered to learn that I am about to slice
potatoes in advance of frying them in duck fat. The last of the
confit went into my noon quesadilla, and the fat is just hanging
around morosely in the kitchen without its erstwhile companion.
Putting it to work on potatoes seems the kind thing to do at this
point.
--

modom
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