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Speck is a typical cured meat from the northern regions of Italy, particularly Trentino Alto Adige. It is a product that has been used since ancient times to preserve pork meat throughout the year. It combines two preservation techniques: curing after partial salting and smoking. The rule is: "little salt, little smoke, and lots of fresh air." Speck comes from the pork leg, and the piece is traditionally called "baffa."
