Meat
Speck
Also called Speck Alto Adige
A cured, lightly smoked ham from South Tyrol: boned pork leg rubbed with salt, pepper, juniper and herbs, cold-smoked and aged for months.
Origin
South Tyrol (Alto Adige), in the Italian Alps.
Flavour
Smoky, savoury and gently spiced, firmer and saltier than prosciutto.
How to use it
Slice it thin to eat with rye bread, or dice it into canederli, risotto and pasta, where it works like smoked pancetta.
Storage
Keep a piece wrapped in paper in the fridge for weeks; sliced speck dries quickly, so use it within a few days.
