Speck
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| Speck imported.
Speck is the famed meat from the Alto Adige region of Italy. An extremely lean whole pork flank that has been smoke-cured. Speck is good used in a typical "prosciutto-like" method, but perhaps something like asparagus will hold up to the smokiness better than the delicate flavor of melon. It is an excellent flavoring agent to bean soups or stews, certain pasta sauces, and the like. A little Speck can go a long way flavor-wise in cooking use, so start small and build in quantity as the dish demands. |
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