Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Italy. Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.
The first historical mention of Speck was in the early 13th century when some of the current production techniques were already in use. Südtiroler Speck (Italian: Speck Alto Adige) is now a protected geographic designation with PGI status.
In parts of the English-speaking culinary world, the term "speck" refers to Italian speck, a type of prosciutto, rather than German speck, which is identical to the Italian "lardo". The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon".
Other varieties with geographical indications include:
- Gailtaler Speck from Austria, with PGI status, which has been made since the 15th century in Gailtal in Kärnten.
- Tiroler Speck from Austria's Tyrol region, has PGI status, and has been made since at least the 15th century.
Read more about Speck: Curing, Uses, Jewish Deli Speck
Famous quotes containing the word speck:
“I know, it must have been my imagination, but it makes me realize how desperately alone the Earth is. Hanging in space like a speck of food floating in the ocean. Sooner or later to be swallowed up by some creature floating by.... Time will tell, Dr. Mason. We can only wait and wonder. Wonder how, wonder when.”
—Tom Graeff. Young astronomer, Teenagers from Outer Space, after just seeing the invading spaceship through his telescope, and dismissing it (1959)
“Will not a tiny speck very close to our vision blot out the glory of the world, and leave only a margin by which we see the blot? I know no speck so troublesome as self.”
—George Eliot [Mary Ann (or Marian)
“Why do you see the speck in your neighbor’s eye, but do not notice the log in your own eye?”
—Bible: New Testament, Matthew 7:3.
Jesus.