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smoked prosciutto

What is it?

If you love prosciutto, imagine it with subtle herbal undertones and a touch of smoke, and you’ve got speck. This centuries-old product from the Alto Adige, an alpine region of Italy, is a fairly recent import to the United States, so it’s not nearly as well known as prosciutto. True to speck’s geographic roots, the process used to make it borrows from both the salt curing and air drying traditions of Mediterranean Italy (as for prosciutto) and the technique of smoking meats, a Germanic influence.

How to prep:

It’s firmer and a deeper red than prosciutto and is usually served thinly sliced. It can also be chopped to flavor soups, stews, and other dishes.


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  • User avater
    JanetTBaird | 10/08/2018

    Good work you are doing here! keep it up!

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