When Lou discovered Speck Alto Adige, he was so impressed that he helped make it possible to import Speck to this country. Di Paloï¿½s was the very first retailer to offer Speck Alto Adige in the United States. One of Italyï¿½s most interesting cured meats, Speck represents a fusion between two ancient methods of preserving pork: northern European smoking, and the southern Mediterranean method of salting and air-drying. Unlike with prosciutto, the meat from the pigsï¿½ hind leg is de-boned and filleted. It is rubbed with salt and spices, lightly smoked, and air-dried in the fresh breezes of the Dolomite Mountains which impart a unique flavor to the meat. Speckï¿½s sweet, long finish, and deep smoky notes are a perfect match for a dark hearty bread, a nutty mountain cheese, and a crisp and refreshing glass of white wine. Go to our recipes page to get other ideas!