Zeeuws spek

Zeeuws spek is a cherished Dutch bacon that originates from the province of Zeeland. Traditionally seasoned with salt, pepper, and herbs such as bay leaf, it is then slow-cooked to perfection. Today, many individuals prefer to marinate it before grilling, broiling, or smoking it to enhance its flavor. The marinade typically consists of a blend of spiced oil, mustard, soy sauce, pepper, and other aromatics, resulting in a taste reminiscent of barbecue. Some commercially available versions might contain additives like lactose and MSG.

Typically, Zeeuws spek is enjoyed on whole grain bread with a touch of mustard. However, it is versatile enough to be used in salads, as a tasty hors d'oeuvre, or served alongside baked potatoes. One popular location to enjoy a Zeeuws spek sandwich is at the Vermaat restaurant in IJsselstein. This bacon is a source of pride in Zeeland and even features in fusion dishes like the Dutch-Indonesian-Chinese babi panggang.

Each year, the national butchers' organization, Slavakto, hosts a competition to determine the best Zeeuws spek in the country. Some past winners include Jacco van Zoonen from Nieuwe Niedorp in 2007, Niek Kramer from Anna Paulowna in 2008, and Gerard Haring from Hengelo in 2009.