Sono stato in molti macellerie in Germania e sono sempre stato colpito da vari motivi per cui non è possibile riprendere la pancetta.
Qualcuno ha qualche consiglio o modi per spiegare in modo da poter fare un ordine con loro?
O se qualcuno conosci un macellaio online dove è possibile ordinare?
Molte grazie!
https://i.redd.it/6yz2c8hbiorf1.jpeg
di ForlorneHorse
9 commenti
It’s just not a big thing in Germany, and the pigs are slaughtered different
You’d need to find a butcher that gets the whole carcass and would be willing to carve out a piece that would leave the rest of the belly not usable as normal.
Your best bet is to get some import meat
Not an expert in terminology, but I believe you’re looking for Lachsschinken, or Schweinelachs. It’s available in most supermarkets but usually sliced thin as a cold cut.
Kaufland has it. They’re thin slices though, but it is proper back bacon. They have it labelled as “English Style”.
„Lendenspeck“ seems to be the official translation, if I‘m not mistaken. I found one online source at https://www.italybite.it/de/wacholder-lendenspeck-reserve-roen.html, imported from Trentino.
Yeah, some meat cuts don’t exist here. I have asked butchers for Gammon and they said it’s not possible to get, since that meat cut has more value being sold as something else. If I wanted it, it would be too expensive. So I eat Kassler instead,lol.
There’s an Irish food store in Berlin that sells frozen Irish back bacon, Dalriata. I think you can also order online.
Expecting to get British cuts of meat in Germany is like expecting to get German cuts of meat in Britain: it may be possible, but it’s not easy or cheap because meat is simply cut differently.
To illustrate this, compare:
* [British cuts of pork](https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/British_Pork_Cuts.svg/1280px-British_Pork_Cuts.svg.png)
* [American cuts of pork](https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/American_Pork_Cuts.svg/1280px-American_Pork_Cuts.svg.png)
* [German cuts of pork](https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Schwein-Ganz.svg/1280px-Schwein-Ganz.svg.png)
Back bacon is taken from the loin; but in Germany, “[Rückenspeck](https://m.media-amazon.com/images/I/51e9AL7tYCL._UF894,1000_QL80_.jpg)” is literally just the fat and skin from the back, with very little meat. Deeper cuts are going to be used for “[Stielkotelett](https://media01.stockfood.com/previews/MTUyMjA3NTky/12683966.jpg)” or “[Lendenkotelett](https://images.mybio.de/cdn-cgi/imagedelivery/lDDUVuQ6RdtCIXW-nfkKQw/b0216fd5-610d-4082-9b1f-9f6f5bcc6b00/800×600)”.
There’s an English guy who does it here in Germany, and ships it too. It’s expensive though, but it’s nicely thick cut – he also does gammon at Christmas
Britishbacon.de
Beefbandits sell some decent bacon I seem to remember