ISO: Is Spek the would-be "korntjes"?

Julie, the spek you are speaking about,...is this the unrendered fat you'd make "korntjesmeer" from? We used to get that when we were kids... on sandwiches. We got "kaantjes" from rendered beef fat and Mom would make "korntje smeer" from the pork fat. Rendered pig fat was spreadable, while beef fat hardened. The "smeer" went further because of the soft fat it was stirred into, while the "kaantjes" were the cracklings strained from the beef fat. Oh, YUM!! I stll remember that my mother used the hardened beef fat to brown the horsemeat roasts we always had, since horsemeat didn't have much fat. I grew up on horsemeat. It must've been cheaper than beef in those long-ago years.

So the spek, then, is the unrendered pig fat, then, right...the fat with the cracklings, or would-be cracklings?

Your recipe sounds interesting...I'll pass that onto my aunt and uncle who make
sausage. Thanks 4 sharing.