Grocery · 4 oz
Speck Smoked Prosciutto
What it is
Speck is a cured, lightly smoked ham that originates from the South Tyrol region of Italy. It is made from pork leg, which is dry-cured with salt and spices, then cold-smoked over a mixture of woods. The smoking process gives speck a distinct aroma and flavor profile that sets it apart from other cured hams. It is typically sliced thinly for consumption.
How people cook with it
Speck is a versatile ingredient that can be enjoyed in many ways, adding a unique smoky and savory note to dishes.
- Added to pasta sauces
- Wrapped around appetizers
- Layered in sandwiches
- Served on cheese boards
Speck can be used in a variety of culinary applications. It can be gently heated to release its aromatic oils, making it a wonderful addition to slow-cooked sauces or braised dishes. When used in sandwiches or on charcuterie boards, it is best enjoyed uncooked, allowing its complex flavors to shine. It can also be crisped up in a pan to add a smoky crunch to salads or as a garnish for soups. Its unique flavor profile makes it a standout ingredient in both simple and elaborate preparations.
How it differs from similar foods
Unlike traditional prosciutto, speck undergoes a light smoking process, which imparts a subtle smoky character. This smoking differentiates it from the purely air-dried cured ham, offering a deeper, more complex flavor profile with a hint of woodsmoke that is absent in unsmoked varieties.
Who it is for
Home cooks and professional chefs appreciate speck for its distinctive flavor and culinary adaptability.
How to keep the rest
To maintain its quality, store any unused speck tightly wrapped in plastic wrap or in its original packaging in the refrigerator. It is best consumed within a few days of opening to preserve its freshness and delicate smoky aroma. Proper storage prevents it from drying out and losing its characteristic taste.