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Add your photo of this encyclopedia entry. A fatty bacon that is taken from pork belly and smoked over beechwood with herbs and spices. Speck is too fatty to be eaten raw, and is used primarily to flavor soups and sauces. It is produced in Tyrol, Italy which is near the Swiss border, hence the German sounding name. Animal.
A sandwich made with one of these cured meats barely needs condiments: â¢ Prosciutto - Made from the hind leg of the pig, rubbed with salt and spices, and air-dried. â¢ Speck - A pork-product very similar to prosciutto, this meat is smoked as a final step in the curing process. â¢ Guanciale - This cured pork jowl needs to be fried like before eating.