When I visited my Grandparents on their farm in the thirties, my Grandmother
would always serve fried "speck" for breakfast. It was side meat from a
hog. It was pure fat, there was no lean streaks in it. I imagine it was
smoked, but do not know. All of us city kids prefered bacon which was purchased
from the local store.
Ronald J Repking
In a message dated 3/8/08 8:26:55 A.M. Central Standard Time,
nelis42@zonnet.nl writes:
Hallo Werner and Ronald,
For a dutchman it may be easier to find out what is meant. The Speck makes
me think of a pig, Ferkel, or in dutch: varken (the r is sometimes
pronounced in the back of the throat instead of with the tip of the tongue);
staken is from stechen, or dutch steken, english: cut.
My interpretation:
Ferkel stechen, mitten im Ferkel,
(dann) hast du Speck und was zu säugen.
Or in english:
Cut (from) the pig in the middle (of its back)
And you have something to suck.
Regards,
Frans C. Nelis, Apeldoorn, Netherlands.
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