Speck's secret can be enclosed in one simple phrase: "Little salt, little smoke, and plenty of fresh mountain air."  Discover how this smoky cured meat is produced,  the story of Recla (our premium speck producer), and how to serve it with our guide below! Then don't miss your chance to get a taste with 30% off in-store this week.

Speck is a type of cured, lightly smoked ham. It's typically made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence. Although a close cousin to prosciutto crudo, speck is worthy of its own distinction when it comes to cured hams.