It looks like streaky bacon (aka American-style bacon.)
In theory, German Speck can be eaten uncooked, but is usually always cooked.
- Bauchspeck (“belly speck”) or Durchwachsener Speck: from the back, brined and smoked;
- Frühstücksspeck (“breakfast speck”): the sort for frying up for breakfast. A leaner version of Bauchspeck;
- Grüner Speck, aka Frischer Speck: fat from the back of the pig untreated and raw, usually unsalted;
- Hüftespeck (“hip speck”)or “Schinkenspeck”: from the thigh, brined, washed, dried and smoked;
- Rückenspeck (“back speck”) or “fetter Speck” (“fat speck”), almost all fat. comes from the back of the pig;
- Paprikaspeck — Rückenspeck, salted, air-dried and covered with paprika. Used as a sandwich meat;
- Räucherspeck: smoked;
- Schwarzwälder Speck: air-dried, lean, smoked. Often sold sliced. Used as a sandwich meat.
In eastern European countries such as Hungary and Romani, Speck is pork fat rubbed with paprika, roasted over a fire then drizzled onto vegetables or bread.