Both European cured-and-smoked pork bellies — French lard fumé and German Bauchspeck use different aromatics in the cure (Bauchspeck favours juniper and caraway) but share the cold-smoke-over-hardwood technique. Parallel charcuterie traditions.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Bauchspeck and Lard fumé together in your notebook.
Names by country
| Country | Bauchspeck | Lard fumé |
|---|---|---|
| 🇺🇸United States | Speck | — |
| 🇬🇧United Kingdom | Speck | — |
| 🇫🇷France | — | Lard fumé |
| 🇪🇸Spain | — | Panceta ahumada |
| 🇵🇹Portugal | — | Toucinho fumado |
| 🇮🇹Italy | — | Pancetta affumicata |
| 🇩🇪Germany | Bauchspeck | Räucherspeck |