If there was an award for funny food names this would definitely be a finalist.
Speck originates in the Alto Adige, the alpine region of the South Tirol in northern Italy (though this one is made in Iowa). This is mountain people’s meat, meant to fortify. It’s a lean piece of pork, cut from the rear leg, rubbed with sea salt and smoked over applewood. Where prosciutto is delicate and subtle this is chewy and robust, earthy and rich, sweet and smoky.
It may not be as well known as some cured meats you know but don’t let that stop you.
Like all their meats, La Quercia’s speck is made from hogs raised naturally, without hormones or sub-therapeutic antibiotics.