Speck prosciutto is one of Italy's most famous cured meats. Similar to Jamon Serrano and Prosciutto di Parma in texture, the main difference is that speck is smoked where the others are salted and aged. Speck Alto Adige Prosciutto is covered with a spice mixture of garlic, salt, and juniper, and then smoked before aging for six months. Enjoy speck thinly sliced on sandwiches or place on a charcuterie board with nutty gouda cheese and parmigiano reggiano.