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Speck is an English word meaning "fat" or "blubber", attested since the early 17th century.〔Oxford English Dictionary〕 This word also exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it. Normal English use refers to German culinary uses, particularly of smoked or pickled pork belly. In Italy and parts of the English-speaking culinary world, the term "Speck" refers to Italian Speck, a type of prosciutto,〔(Speck - Smoked Prosciutto (Mario Batali)-Dead link- )〕 rather than German Speck, which is identical to the Italian "lardo". The term "Speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon". ==Regional varieties== There are a number of regional varieties of Speck, including: *''Bacon'' *Lardo, from Italy, with many sub-varieties *Pancetta, from Italy *Speck Alto Adige PGI, the Italian Speck *Guanciale, from Italy *''Gailtaler Speck'' from Austria, with ''PGI'' status, which has been made since the 15th century in Gail Valley ("Gailtal") in Carinthia.〔( Lebensmittelnet.at - Gailtaler Speck ) (accessed 09/Jan/2008)〕 *Ukrainian Salo *''Tiroler Speck'' from Austria's Tyrol region, which has ''PGI'' status, and has been made since at least the 15th century.〔(Austria Tourist Info - Tirol )(German) (accessed 09/Jan/2008)〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Speck」の詳細全文を読む スポンサード リンク
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