Speck is a type of cured, lightly smoked ham that is typically made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence. It is made from pork leg that is similar to prosciutto crudo in terms of taste, but with the addition of a smoky flavor. The smoking process is typically done outside, following a special technique that incorporates “a little smoke, and lots of fresh mountain air.” The smoking temperature must not exceed 68 degrees Fahrenheit – any higher than that and the smoke won’t be able to penetrate the meat. Unlike prosciutto crudo, speck tends to be browner in color and much denser. It’s well-marbled with a highly elastic texture and deep flavor. It has a savory, smoky taste that’s laced with spices like juniper and bay leaf.

Speck is excellent served on its own as a savory snack or antipasto. It can also be used in meat and cheese boards, paired with cheese like Piave DOP, which has light fruit flavors that contrast perfectly. Since both speck and prosciutto are cured meats, they’re usually sliced thin and eaten in an antipasti platter, served with sweet fruits, or layered on sandwiches. They can be used interchangeably, but since speck is smoked, its flavor differs, so it’s a matter of preference whether you want to substitute one for the other.