Our Katenspek (smoked bacon) originates from the farmlands where lean belly bacon was first cured and cooked, then slowly smoked in a special shed for this purpose at the back of the farm, called a ‘Katenhaus’ in German. To this day, we still use this traditional method so you can taste the delicious authentic quality.
Recipe: Main course of scallops wrapped in Katenspek, served with leeks and a chive sauce Wash and cut the leeks into small squares. Brown the leeks in a little butter and some cream. Season the scallops with salt and pepper and grill for a short time. Then wrap the scallops in slices of Katenspek. Thicken the fish stock to a sauce along with the white wine and cream, for 30 minutes. Cut the butter into small cubes and finely chop the chives. Stir the butter through the sauce and add the chives. Place the leeks in the centre of a plate, then add the scallops wrapped in Katenspek and pour the chive sauce around this.
Ingredients: Katenspek / scallops / leeks / chives / fish stock / cream / white wine / butter / salt and pepper to season