The word "speck" doesn't sound or look very Italian, and for good reason. It is produced in the Dolomites, in the Alto Adige region of Italy, a geographical area that throughout its history has found itself falling on either side of the Austrain-Italian border, but has been on the Italian side since the end of World War II. As a result, the local language is split between German and Italian, with dialects a combination of the two. Speck is the same lean cut taken from the pork thigh that is used in the production of Prosciutto Crudo, the difference being that Speck is gently smoked and aged for a minimum of 22 weeks. It has a special, unmistakable flavour making it a versatile ingredient but also absolutely delicious with just a crusty piece of bread and good glass of wine.