Smoked prosciutto, or Speck
Featured here is smoked prosciutto wrapped around the edge of a breadstick, paired with Gorgonzola, fig jam, Parmigiano Reggiano and red wine.
What is smoked prosciutto? Smoked prosciutto - also known as Speck - originated in the Alto Adige region, in the mountains on the border of Italy and Austria. While similar to prosciutto, it is both salt and smoke cured, as well as spiced. The ham has the bone removed at the start of the process; it is then spiced with 10 different spices, notably juniper berries. After one month the ham is naturally smoked with hickory for 48 hours. It then dry cures for a further five months. The curing time is less than with prosciutto because the bone is removed at the start of the process versus the end of the process.
How to buy smoked prosciutto: Purchase the same as regular prosciutto. You can buy smoked prosciutto in the pre-sliced section of the deli, and it is available at a limited number of stores in the service deli, where you should ask for Speck. If ordering, ask for it to be as thin as possible; slightly transparent.
