Speck is a typical cured meat of the northern regions of Italy, particularly Trentino Alto Adige. It is a product that has served since ancient times to preserve pork throughout the year. It combines two preservation techniques: aging after partial salting and smoking. There is a rule: "little salt, little smoke, and a lot of fresh air." Speck comes from the pork leg and the piece is traditionally called "baffa."
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Speck is a typical cured meat of the northern regions of Italy, particularly Trentino Alto Adige. It is a product that has served since ancient times to preserve pork throughout the year. It combines two preservation techniques: aging after partial salting and smoking. There is a rule: "little salt, little smoke, and a lot of fresh air." Speck comes from the pork leg and the piece is traditionally called "baffa."
