kghose > wrote:
> Hello everyone,
>
> I live in Maryland, in the United States. I am looking for a easily
> available substitute for Speck (http://en.wikipedia.org/wiki/Speck).
> Does anyone have any ideas what it could be and where I could get it?
>


Depending on what kind of Speck you need you will need several
substitutes.

Here a quick overview about the different kinds of Speck in Germany:
types of treatment:
gruener Speck (green Speck) : untreated Speck
geraeucheter Speck (smoked Speck): Speck treated with smoke to keep it
longer
gepoekelter Speck (cured Speck) : Speck cured like ham to keep it
longer

parts to get Speck from:
Rueckenspeck, also called fetter Speck (back Speck or fat Speck):
cut from the fatty layer between skin and muscles on the back of the
pig

Bauchspeck, also called durchwachsener Speck (belly Speck or streaky
Speck):
from the belly part of the pig

You can see the 2 regions on
http://de.wikipedia.org/wiki/Bild:Sc...Bauchspeck.jpg

Maybe you can find similar cuts in your local grocery stores.

Caba