Answer:
Speck is a type of Italian ham called prosciutto.......... It is leg of pork which has been cured in salt and spice's such as garlic, bay leaves, juniper berries and nutmeg. Then rested for several weeks before being cold-smoked slowley at 20°C or lower for two or three hours a day roughly a week using woods such as beech. The speck is then allowed to mature for about five months.