It says gespickt, hbberlin. This usually means that a skewer or similar implement is used to poke a hole into the surface of a piece of meat and then bits of lard, garlic cloves, rosemary or whatever are stuffed into those holes. Some of whatever is used to "spicken" may still protrude from those holes, giving the roast a studded appearance.
I'm pretty sure that, upon hearing "X gespickt mit Y" in a culinary context, most Germans would envisage an X with several bits of Y sticking out on all sides and not an X with one hole in the middle containing exactly one Y. For example, if I had to describe the type of pomander which is an orange studded with cloves, I would call it a "mit Nelken gespickte Orange".
That this is not what is meant was clear from the outset, but "spicken" does imply it. So I'd say "spicken" is maybe not quite the best word they could have used in this context.
||16 Apr. 19, 14:46|
Zuletzt editiert 16 Apr. 19, 14:48