先日友達のレストランに行きましたら、驚きました。「生ベーコンありますよ」とマスターが勧めてくださいました。生ベーコンは聞いたことがありませんでしたけど、スロベニア料理でにたようなものがあります。Spehとローマ字で書きますが、カタカナならシペッヒュと書きますかなぁ。

頼んでみたら、そのとおりでした！カナダに少ししか帰っていませんので、多分５−６年振りにいただきまた。とてもとても嬉しかったです。この生ベーコンは桜のチップスでスモークするそうですので、香りは微妙にうちで食べていたのと違いましたが、大変美味しくいただきました！

 I went to my friend's restaurant and he offered me an new menu item: raw bacon!  Now I know that the Japanesae like to eat things raw (I have had almost every food that other countries cook, raw here, including chicken, horse, and even pork liver), but I had not yet heard of raw bacon.  On the other hand, there is a kind of smoked bacon that you eat without frying that comes up in Slovenian cuisine called "Speh" (pronounced Shpekh), so I wondered if it was something similar.

Lo and behold, when he brought it out, it was my beloved Speh!  I don't think I've had it for five or six years now, maybe more!  This was smoked personally by a friend of the restaurant owner who has been researching for about 5 years the perfect way to smoke this meat.   And he uses cherry-tree wood chips to smoke it!  Delicious!!!