Spreiding

Australia

Vegemite is a notoriously yeasty spread that can be found in nine out of ten pantries in Australia. It all began in 1922 when the Fred Walker Company (known today as Kraft Food Company) employed a chemist to invent a new spread from one particular ingredient that is rich in Vitamin B. He called it Vegemite, a spread made from leftover brewers' yeast extract, spices, and vegetable additives. Its texture is thick, gluey and dense, similar to peanut butter, while its color is dark red to brown, almost jet black. The taste is an acquired one, as Vegemite is extremely salty. Vegemite is typically spread over buttered toasted bread in a fine, thin layer that you can see through. There's also the British counterpart to the Australian Vegemite, and it's called Marmite - its color is more of a dark brown and the consistency is more syrupy than Vegemite.

Vegemite

Austria

Verhackert is an Austrian spread originating from the region of Styria. It is made with finely chopped speck that is combined with salt, minced garlic, and (not always) pumpkin seed oil, which is a true gem of Styria. This speck-filled spread can sometimes be bought in the form of sausages with a plastic casing, and more rarely in cans or jars. It is recommended to serve verhackert with thick slices of bread.

Verhackert

Spain

Zurrapa de lomo is a traditional spread, particularly popular in the region of Andalusia. It consists of pork loin that is cooked and shredded, then preserved in lard and seasoned with various spices such as paprika, garlic, and sometimes other regional herbs. The mixture is often spread on bread and can be enjoyed as a tapa or a snack. The fatty texture of the lard combined with the savory flavor of the spiced pork makes it a hearty and flavorful dish.