Recipes · Austrian · Dips and Spreads
Verhackert (Styrian Smoked Bacon Spread)
One serving has 383 kcal and 7 g protein, and at least a fifth of a woman's daily need of selenium (37%), manganese (31%), thiamin (30%), riboflavin (20%) and niacin (20%). Ready in 135 minutes.
- Preparation: 135 min
- Makes: 1 serving (92.2 g)
- Difficulty: Easy
- Diets: Dairy-free
- Contains: gluten, pork
Ingredients
- 30 g Smoked cured pork back fat (Selchspeck), ready to eat
- 2 g Garlic
- 0.2 g Black pepper
- 60 g Dark rye bread
Method
- Use smoked, cured pork back fat (Selchspeck or Kernfett) that is sold ready to eat, and keep it well chilled. Cut off the rind and any hard, dark smoked edges.
- Cut the fat into small cubes and pass them through the fine disc of a meat grinder, or chop them with a heavy knife until very fine and almost a paste.
- Crush the garlic to a paste and work it and the black pepper into the minced fat with a fork until evenly mixed. The cured fat brings all the salt it needs.
- Press it into a small jar or bowl, smooth the top, cover and refrigerate for at least 2 hours to firm up.
- Take it out of the fridge 10 minutes before serving so it spreads easily.
- Spread it on slices of dark rye bread and serve as a snack (a Jause) or with cold cuts.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 383 kcal | 18% |
| Carbohydrates | 29.8 g | |
| Water | 26.9 mL | |
| Fiber | 3.6 g | 12% |
| Protein | 6.8 g | 14% |
| Tryptophan | 0.06 g | |
| Threonine | 0.21 g | |
| Isoleucine | 0.24 g | |
| Leucine | 0.46 g | |
| Lysine | 0.27 g | |
| Methionine | 0.11 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.31 g | |
| Tyrosine | 0.15 g | |
| Valine | 0.31 g | |
| Histidine | 0.13 g | |
| Fat | 26.1 g | |
| Monounsaturated | 12.2 g | |
| Polyunsaturated | 3.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3 g | |
| Saturated | 9.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 25.8 mg | |
| Calcium | 50.1 mg | 5% |
| Copper | 0.14 mg | 16% |
| Iron | 1.9 mg | 10% |
| Magnesium | 26.9 mg | 9% |
| Manganese | 0.55 mg | 31% |
| Phosphorus | 94 mg | 13% |
| Potassium | 130 mg | 3% |
| Selenium | 20.6 µg | 37% |
| Sodium | 1,167 mg | |
| Zinc | 0.98 mg | 12% |
| Thiamin (vitamin B1) | 0.33 mg | 30% |
| Riboflavin (vitamin B2) | 0.22 mg | 20% |
| Niacin (vitamin B3) | 2.8 mg | 20% |
| Pantothenic acid (vitamin B5) | 0.34 mg | 7% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 66.4 µg | 17% |
| Cobalamin (vitamin B12) | 0.09 µg | 4% |
| Choline | 15 mg | 4% |
| Vitamin A | 0.05 µg | 0% |
| Vitamin C | 0.86 mg | 1% |
| Vitamin D (D2 + D3) | 2.7 IU | 0% |
| Vitamin E | 0.2 mg | 1% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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