Produced in Alto Adige (or Südtirol, the German-speaking province of Bolzano), Speck received its name from the German word for bacon. An utter misnomer, Speck is a variety of cured ham that proves leaner and denser than its fatty, friable cousin. Produced in succulent rectangular blocks (known as baffe in Italian), Speck is brined in a perfect blend of garlic, black pepper, juniper berries and bay leaves. After being cold-smoked with sweet-scented maple and beechwood shavings, the hunks of meat are aged for a several months to give them a firm, yet moist texture. Less pungent than pancetta and more flavorful than prosciutto, Speck has a scrumptious array of uses in the kitchen. Its savory slices will add a mysterious hint of smoke and salt to any dish.

A delicacy with a host of diverse culinary uses, Speck is either sliced paper thin and draped over sugary fruits like melon, pears and figs; or, cut into thick strips, and added to pasta sauces, risottos, or any dish beginning with a soffritto of olive oil and chopped vegetables. Unique salads are often constructed around the meat, which pairs undeniably well with apples, sprouts, mushrooms, and hearts of celery. Typically appearing in pastas, on pizzas, and alongside hearty whole-grain breads, Speck can also be seen in the company of shellfish, sometimes wrapped around scallops or rolled about breadsticks and served with lobster salad.

Speck from Alto Adige is currently unavailable in the United States. However, the delicious Austrian versions of the meat are found in specialty stores

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