by Rose Mary Keller Hughes

Comment: We probably did look like gypsies as we sat around the large wood fire in our yard. Our neighbor would come over with a enameled pot filled with coffee and would say in German, “If I bring the coffee, may I have some speck and brot?” Oh, the wondrous taste of the bacon from the slaughter and the bread freshly baked that day!

• Large piece of slab bacon cut in chunks
• Thick slices of homemade white bread
• Sticks that have been sharpened on one end
• Salt

Skewer the speck. Hold it over the fire until the bacon starts dripping grease. Withdraw the bacon from the flames and allow to drip over the chunk of bread. Some of us would then sprinkle salt over the wonderfully greasy bread. Our neighbor always added freshly sliced onions over it all—we did not. Those were the days . . . no worries about cholesterol!

[Edited by Rose Mary Keller Hughes, Recipe Coordinator]

Last updated: 12/15/2025