Fatback

As Speck ( since the 10th century in OHG is as spec, see also AS. sPEKK, ae. Spic, arrangement. Spik " Blubber ", außergermanisch without s- in lat pinguis " fat", gr πῖαρ, ai. pīvas, doubtful, however, rare Latin spectile "streaky " ) is called the adipose tissue, especially in pigs, which is located between the skin and muscles. It is mainly distinguished between back fat or fat bacon of pure fat and pancetta or bacon with lean meat streaky pork belly. There is also bacon, which is made ​​from the hip, which is situated at the back part of the ham. The triggered, undivided Bacon game is called a side of bacon or Speckwamme. Bacon is often offered together with the skin of the pig, the so-called rind, in the commercial, which can also be used separately.

Back fat is used in European cuisine, especially as an ingredient, eg larding and wrapping of lean meat or for the production of lard, but also diced or ground in many sausages. Bacon is partially, bacon, especially as cold cuts.

Bacon is raw as green bacon (back bacon ) or bacon (streaky ) and salted, smoked, dried and cooked offered. Bacon ( Bacon) is salted and smoked back bacon or with shares of underlying flesh. Known products are Black Forest ham, and Tiroler Speck Alto Adige ( called in Italian short " bacon " ), pancetta, lardo and Salo.

The fat layer ( whale blubber ) of cetaceans and seals is called blubber.