Submitted by Guest cook on February 4, 2010.
Schwabentopf is Southern German origin, (I guess?).
This dish sits on a mixture of spaetzle smothered in a roux of some sort (containing a fair amount of white, mild, melted cheese if memory serves) that was introduced to a caramelized onion/cubed Specki melange before plating. I believe speck is just smoked and salted pork belly. Baconi, but sold in, maybe, half pound (.25kg) bricks(?). Yes, schwabentopf is un-effing-real.
Thanks in advance.