Zeeuws spek (pronounced ; "Zeelandic bacon") is a traditional Dutch bacon
, originally a specialty from the province of Zeeland
. 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.
Zeeuws spek sold in butcher stores 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). Its flavor is described as reminiscent of barbecue
. Recipes suggest a variety of flavoring ingredients.
Commercially available Zeeuws spek also contains additives such as lactose
Traditionally, Zeeuws spek is eaten on whole grain bread
with mustard; other uses include serving it as an hors d'œuvre
on a salad, or with baked potato
es. 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
Zeeuws spek continues to be held in high regard as a Zeeland dish, though in Zeeland it is also used in fusion foods, such as the Dutch
dish ''babi panggang''.
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
. In 2008, the award went to Niek Kramer of Anna Paulowna
. In 2009, Gerard Haring of Hengelo
was the winner.
External linksHomemade Zeeuws spek