*Speck - Produced in Alto Adige (or Südtirol, the German-speaking province of Bolzano), Speck received its name from the German word for bacon. An utter misnomer, Speck is a variety of cured ham that proves leaner and denser than its fatty, friable cousin. Produced in succulent rectangular blocks (known as baffe in Italian), Speck is brined in a perfect blend of garlic, black pepper, juniper berries and bay leaves. After being cold-smoked with sweet-scented maple and beechwood shavings, the hunks of meat are aged for a several months to give them a firm, yet moist texture. Less pungent than pancetta and more flavorful than prosciutto, Speck has a scrumptious array of uses in the kitchen. Its savory slices will add a mysterious hint of smoke and salt to any dish.
1 comment:
Please, I am Glenn Speck, chemist and vegan.
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