Tyrolean speck

Tyrolean speck is a distinctively juniper-flavored ham originally from Tyrol, a historical Austrian region that since 1918 partially lies in Italy.

[citation needed] The first historical mention of Tyrolean speck was in the early 13th century, when some of the current production techniques were already in use.

[citation needed] Tyrolean speck is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week, using woods such as beech at temperatures that never exceed 20°C (68°F).

Typically appearing alongside hearty whole-grain breads, Tyrolean speck can also be seen in the company of shellfish, sometimes wrapped around scallops or rolled about breadsticks and served with lobster salad.

Speck can be cut into thick strips and added to pasta sauces or any dish beginning with a soffritto of olive oil and chopped vegetables.