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Bauchspeck substitutes

Bauchspeck is the traditional name in Germany. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.

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Substitutes for Bauchspeck that can be delivered rather than hunted down at a counter.

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France

Lard fuméclose substitute

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.

Italy

Pancettaclose substitute

Both cured European pork bellies — pancetta is dry-cured without smoke (Italian tradition), Bauchspeck is cold-smoked (German tradition). Different finishing.

United States

Pork bellyclose substitute

Same anatomical primal — Bauchspeck is the cured-and-cold-smoked German version of fresh pork belly.

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