Wednesday, October 19, 2005

German bacon



OK, so this isn't really bacon, but who cares. We don't discriminate here. Fuck you, you racist. It's a pork knuckle that has been smoked and then sublimely roasted in an obscenely hot oven. The meat was surprisingly tender, given that it had been smoked, and also very flavorful. Slighy honey taste, with aromas of firewood and bacon. Plus, there was a lot of it. However, the best part was the skin. Oh man, the skin. Where do I begin? First off, the outer layer of the skin was incredibly crispy. Almost brittle. To the point that it practically crackled in your mouth. But there was more to the skin than that. Underneath the crispy outer layer was a firm, slight chewy stratum imbued with an intense salty taste. Kind of like The fatty part of well cooked bacon. The n, below this layer was a softer fatty bit, but which was without the rubbery texture of normal fat. It was actually kind of creamy, again with a strong salt-pork taste. When these three skin layers were combined with the meat itself the one-two punch was nigh unbeatable. It's traditionally served with a black beer sauce, but I said "Nein" so as to enjoy the pork unadulterated. Wow. That'll do pig, that'll do.

2 Comments:

Anonymous schumi said...

lecker!
gut geschmeck!

10:03 AM  
Anonymous Anonymous said...

Did you notice any numbers stamped into the skin? Or perhaps tattooed there?

12:58 PM  

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