A specialty of the Alto Adige region of Italy, Speck prosciutto is smoked with beechwood and dry curred with spices like juniper and bay leaves, giving it a smokier, deeper taste that's more intense than prosciutto di Parma. Thinly sliced Speck is extremely versatile, and can be enjoyed in a sandwich with crusty Italian bread and fresh mozzarella or served on crostini topped with aged Asiago cheese and speck prosciutto. Perfect for antipasto platters. Product of Italy.
