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Italian type of bacon, produced in the region of Alto Adige (Bolzano); salted, smoked and aromatic; served thinly sliced just like prosciutto.
Also, a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy. Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.