After securing several hundred grams of sopressata, some hot Hungarian salami, and a few slices of gouda for a lunch-time meal; I happened to spot a chunk of beautifully cured meat in the deli case that appeared to me to be prosciutto. “No, no, no… that is schinkenspeck“, my new be-speckled German-Canadian friend said with a wry smile. “It’s a dry cured ham that has been smoked with beech wood chips.
He kindly offered me a sample. We almost always carry it, but if you forget the name, just ask for the German smoked ham”. As if I could ever forget that name…. delicate, paper-thin slices of pork; chewy goodness with a nice hint of smoke – and just the right amount of saltiness. The schinkenspeck stole the lunch-time show.
From my understanding, the adopted neighbourhood of SE Vancouver that I currently call home – much of what is today considered to be the city’s “Little India” district – had previously been heavily populated by mid 20th century immigrants from Eastern Europe. The Fraser Delicatessen at 6579 Fraser Street is a golden relic from that era.
What is remarkable to me, and obvious to anyone after a stroll down the deli counter, is the high quality of their offerings. I was told that they source there deli meats from seven different suppliers (the Hungarian salami comes from Montreal; and the schinkenspeck is made by a sixth-generation family producing deli meats in Maple Ridge, BC). Six generations! What fortune it must be to be born into something like that.
When all was said and done, it was a great lunch. Here’s hoping to a bright future for the local neighbourhood deli!