Simply put, speck is smoked prosciutto, a type of uncooked, dry-cured and aged Italian ham. Originating in the Tyrol region of the Alps along the Italian-Austrian border, speck remains a staple of the cuisine there. Formerly little known in the U.S., speck became a trendy item among chefs and foodies, as it lends a distinctive and sophisticated complexity to dishes.
Description
Speck is always from pigs, most often from the hind quarters. In terms of appearance, it comes in thin slices, like deli meats, having an overall pinkish or reddish hue interrupted by streaks of white. Because speck is smoked rather than cooked, it has a soft and tender texture, similar to that of prosciutto or pancetta. If you are unfamiliar with Italian cuisine, this consistency could be compared to uncooked bacon, smoked salmon or luncheon ham. Speck is seasoned with spices and herbs which may include juniper, laurel, coriander, black pepper, garlic, nutmeg, cinnamon, rosemary and pimento, producing a zesty, robust flavor and aroma. Additionally, the curing and smoking process give speck a salty, smoky taste.
Process
Pork thighs are first cured in salt and seasoned with a combination of spices. They are then cold-smoked at around 68 degrees Fahrenheit for two to three hours a day, over a period of many days. This slow smoking process lets the flavors and aromas of the wood -- often pine, juniper or beechwood -- thoroughly infiltrate into the meat. The meat is then aged, often for up to 12 months.
History
The people of Tyrol have been consuming speck since at least the 13th century. It was initially produced because the curing and smoking process preserved it, allowing it to be eaten throughout the year, at a time when fresh meat was often difficult to come by. Back then, individual families would smoke their own speck in their fireplaces. Over time, speck became part of the staple cuisine of the region, and its appeal eventually spread south throughout Italy. Today, some European varieties of speck, such as the Italian Speck Alto Adige and the Austrian Gailtaler and Tiroler have attained a protected geographical designation status, signifying locally produced, high-quality products that can fetch premium prices.
Uses
Speck doesn’t need to be cooked, making it a versatile meat, much like prosciutto. It can serve as a topping for pizza or a filling for baked potatoes. It can lend flavor to almost any pasta creation, as well as egg dishes such as omelets, frittatas and quiches. Speck can be wrapped around melons or cheeses and served as an appetizer, or wrapped around scallops or asparagus and cooked. It can form the backbone of an antipasto platter, garnished with cheeses, artichokes, olives and other marinated vegetables and paired with wine. Speck may also be enjoyed as lunchmeat in a sandwich; favorite accompaniments include European cheeses, pickles and horseradish or spicy mustard.
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