Italian Speck

Italian speck is a typical cured meat from Trentino-Alto Adige, a region in northern Italy, which is distinguished by its special production process that combines two ancient preservation techniques: smoking and curing. In contrast to crudo ham, speck is in fact lightly cold-smoked using nonresinous wood, usually beech, and then left to season in the air for several months.

One of the characteristics that makes Italian speck unique is its balance between savory and sweetness, with a smoky aroma that is not too overpowering and a smooth texture. This balance makes it perfect for use in a variety of dishes, from traditional sliced meats to pasta dishes, such as dumplings or risotto, or paired with cheese and fruit.