spek

Spek, or speck, is a cured, often smoked pork product that functions as a type of cold cut in Alpine and Central European cuisines. The name derives from the German Speck, meaning bacon or fat, but regional forms and preparations vary. It is particularly associated with the Tyrol and South Tyrol regions of northern Italy, Austria, and parts of Germany.

Manufacture typically uses pork shoulder or belly that is salt-cured with nitrites and sometimes sugar, then trimmed and lightly smoked before a period of air-drying or aging. Flavor ranges from mild to strongly smoky, and textures can be lean or fatty. In the European Union, Speck Alto Adige IGP is a protected product produced in the South Tyrol region with specific production rules.

Speck differs from pancetta (unsmoked Italian cured pork) and from common bacon in its combination of curing methods and regional seasoning, which often includes juniper and pepper and a lighter smoke. The term Speck in German-speaking areas is often used generically for cured pork fat, while "speck" in Italy typically refers to the lighter, pepper-crusted Speck Alto Adige.

Uses include thinly sliced cold cuts on bread or in antipasti, but it is also used to add smoky, salty flavor to soups, pastas, pizzas, and stews. It should be stored refrigerated and wrapped; opened packages should be consumed within a few days to weeks depending on moisture and curing level.