Speck
This cold-smoked, dry-cured ham from the Italian Alps offers a subtly smoky, juniper-scented flavor.
Speck is a specialty of South Tyrol, where pork legs are cured with a blend of salt, juniper, and herbs, then lightly smoked and aged for months. Its delicate smokiness and firm but tender texture make it an exceptional pizza topping, especially when draped over a hot pie just before serving.
Flavor Profile
Season: all year
Best Sauces
Pairs Well With
Pizzas with Speck
Pistachio Speck Pear
Pistachio Pesto Sauce
“Smoky speck and sweet pear find their perfect match on pistachio pesto.”
Truffle Speck & Fontina
Truffle Cream Sauce
“Featuring Speck, Fontina, Arugula, and Shallot over Truffle Cream sauce, this sophisticated pizza is a indulgent dream made for any occasion.”
Frequently Asked Questions
What is the difference between speck and prosciutto?
While both are cured ham, speck is lightly smoked and seasoned with juniper and herbs, giving it a firmer texture and subtle smokiness that prosciutto lacks.
How do you use speck on pizza?
Drape thin slices of speck over pizza after baking, allowing the residual heat to gently soften the meat while preserving its smoky, aromatic character.