Speck in Italy is a type of cured meat with an intense and slightly smoked flavor. It originates from the Trentino-Alto Adige region in northern Italy, an area known for its mountains, the Dolomites, and strong German and Austrian cultural influences. The name "speck" comes from Middle High German and High German words meaning "thick, fat, lard." Italian speck is made from high- quality pork legs rubbed with a mixture of spices such as salt, pepper, juniper berries, and bay leaves. After marinating, the meat undergoes a special natural smoking process using aromatic herbs and wood, which imparts its distinctive taste. It is then aged for up to 22 weeks in controlled conditions. Speck is traditionally thinly sliced and enjoyed as part of antipasti, in cooked dishes like pasta and risotto, or simply with bread. It is protected by the IGP (Indicazione Geografica Protetta) designation, ensuring authentic production methods in the Alto Adige region. In summary, Italian speck is a lightly smoked, cured pork ham with a delicate yet intense flavor, rooted in South Tyrolean tradition combining northern European smoking techniques with Mediterranean dry curing.