Speck, Ham from the Italian Alps

Speck is an Italian ham somehow similar to prosciutto. It is one of the most important and popular product from Alto Adige, Italy’s northernmost and bi-lingual province also known as Südtirol in German (South Tyrol). This area was sometimes controlled by Austria and sometimes by Italy until the the end of WW1 when it became Italian.  A distinctly flavored, dry- and smoke-cured ham, speck is considered a fine example of the melding of the Northern European and Mediterranean cultures that influenced the region. Speck is made from the hog’s leg. Its flavor is more delicate than the salty hams of central-northern Europe, but stronger than the typical Italian prosciutto. It owes its unique flavour to the traditional production rule -a little salt, a little smoke and lots of fresh air. It’s still a homemade process protected by a Protected Geographical Indication designation. The meat is seasoned with salt and spices that include pepper, laurel, juniper berries and  other spices, before being allowed to rest for about a month. Speck is then smoked using flavorful beech wood, ash or juniper for ten days. The meat is then aged again for several months to produce a recognizable aroma and flavor, a distinct red interior, with a smokey , slightly spicy but buttery taste, mild yet aromatic, Speck is often served sliced thin or diced but can also be used to cook with, easily replacing bacon or as a smoky alternative to Pancetta.

Ingredients 1/2 pound asparagus, rough ends removed 1/4 pound speck, cut into 1/2-inch dice 2 tablespoons  extra virgin olive oil 1 medium onion chopped into 1/8-inch dice 1 1/2 cups rice 4 tablespoons 3/4 cup freshly grated Parmigiano Reggiano1 bunch Italian Parsley , finely chopped to yield 1/4 cup Directions 10Bring 4 quarts of water to a boil and add 2 tablespoons salt. Set up ice bath nearby. Blanch the asparagus for 1 minute, place in an ice bath, and reserve the asparagus cooking water. Once the asparagus is cooled, drain and cut into 1-inch lengths. Set aside. In a heavy-bottomed skillet with 3-inch sides, combine the speck, olive oil and onion and cook over medium heat until softened but not browned, about 5 minutes. Add the rice and, stirring constantly, cook until the rice turns opaque, about 2 minutes. Add the asparagus cooking water until it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice until the liquid level goes below the level of the rice. Continue adding the warm asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 minutes. Add the asparagus to the rice and cook until the rice is soft but still al dente. Remove from heat, add butter, Parmigiano and parsley and stir through. Serve immediately.