Speck

Speck is a cured, smoked pork product originating in the South Tyrol region of northern Italy and neighboring Alpine areas of Austria, made from a boneless pork leg that is dry cured with salt and spices such as juniper and bay, then cold smoked and air dried for several months. The smoking step distinguishes speck from prosciutto, an unsmoked air dried ham from further south in Italy, giving speck a firmer texture and a more pronounced smoky flavor. It is traditionally sliced thin and eaten on its own or with bread, and Speck Alto Adige carries protected geographical indication status within the European Union.