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Katenspeck is a traditional German smoked bacon, particularly popular in the regions of North Rhine-Westphalia and Lower Saxony. It is typically made from the pork belly or back, which is cured with salt and spices before being cold-smoked, giving it a distinct flavor and aroma. Often enjoyed sliced thin, katenspeck can be served in Sandwiches, salads, or as part of a charcuterie board. Its rich taste and smoky notes make it a beloved delicacy in German cuisine.
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