Speck is a traditional cured ham from the Italian Alps, particularly South Tyrol. This distinctive pork leg is first seasoned with salt, pepper, bay leaves, and juniper berries, then cold-smoked over beechwood for several weeks before aging for months. Flavour Profile: Speck offers a perfect balance of smoky, salty, and slightly sweet flavors with aromatic herb notes. The texture is firm yet tender, less fatty than prosciutto but more robust in flavour. How to Use: Slice thin and serve on charcuterie boards Wrap around melon or figs as appetizers Add to pasta dishes or risotto Layer in sandwiches or paninis Cube and add to salads or pizza Best served at room temperature. The smoky flavor pairs beautifully with crusty bread, mild cheeses, and fresh fruit. A versatile addition to any antipasti spread.
