Speck

Speck can refer to a number of European cured pork products, typically salted and air-cured and often lightly smoked but not cooked.

In the Netherlands and Flanders, in Dutch, spek (spelled differently) means bacon.

Throughout much of the rest of Europe and parts of the English-speaking culinary world, speck often refers to South Tyrolean speck, a type of Italian smoked ham.

[citation needed] There are a number of regional varieties of speck, including: In Ashkenazi Jewish cuisine, in which bacon (like all pork) is forbidden as unkosher, "speck" commonly refers to the subcutaneous fat on a brisket of beef.

It is a particular speciality of delis serving Montreal-style smoked meat, where slices of the fatty cut are served in sandwiches on rye bread with mustard, sometimes in combination with other, leaner cuts.