Put the Salt-Cured Meat in a large pot and cover with cold Water. Bring to a gentle simmer, skim any foam, then cover and cook until the meat is tender (about 1–1½ hours). Keep the cooking liquid — it will become the poaching broth for the dumplings.
While the meat cooks, boil a portion of Potatoes (about half of your total potatoes) in salted water until very tender, about 15–20 minutes. Drain, mash with about 1/3 cup Milk and 2 tablespoons Butter (adjust to taste), then season lightly with Salt and a pinch of Black Pepper. Let the mash cool until lukewarm.
Grate the raw Starchy Potatoes finely and place the grated potato in a clean cloth or fine sieve; press or squeeze to remove excess liquid. Reserve any starch that settles — you can fold a little back into the dough if it feels too wet.
Combine the cooled mashed potatoes with the squeezed grated potatoes, then add Barley Flour and All-Purpose Flour a little at a time, seasoning with a bit more Salt. Mix and knead gently until you have a soft, cohesive dough that can be shaped into balls; the dough should be firm enough to hold a shape but not dry. Adjust flours as needed.
Shape the dough into golf‑ball to tennis‑ball sized dumplings. If you like, press a small piece of cooked meat into the center of each ball for extra flavor.
Bring the reserved meat broth back to a gentle simmer. Carefully lower the dumplings into the simmering liquid in batches so they don’t stick, and cook covered for about 20–30 minutes, until they’re cooked through and tender (they will swell slightly and float).
While the dumplings poach, peel and cube the Rutabaga and Carrots. Boil in salted water until soft (rutabaga about 25–30 minutes, carrots 10–15 minutes) then drain. Mash the rutabaga with a knob of Butter and a splash of Milk, seasoning with Salt and Black Pepper. Keep the carrots warm and toss with a little butter before serving.
Fry the Bacon until crisp in a skillet, then drain on paper towel and chop or crumble. Slice the cooked Salt-Cured Meat and keep warm in the pot with the broth if desired.
Serve the raspeballer hot with slices of the salt‑cured meat, a spoonful of mashed rutabaga, buttered carrots, and a scattering of crisp bacon on top. Ladle a little of the warm broth over everything if you like a juicier presentation.
