Speck is a type of cured and smoked pork that originated in the South Tyrol region of Italy. It is made from the hindquarters of the pig and is traditionally seasoned with a blend of salt, pepper, juniper berries, and other herbs and spices. The pork is then cold-smoked over beechwood to develop its distinct smoky flavor. Speck has a rich and savory taste with a slightly salty and smoky undertone. It has a firm texture and is usually sliced thin, making it a popular ingredient for charcuterie boards, sandwiches, and salads.
