Speck is elaborately-cured ham. “It is the best-kept secret in the U.S.,” states Fabrizio Schenardi, Executive Chef, St. Louis’ Four Seasons Hotel. “It is produced in northern Italy and cut from the rear leg of a hog, cured with juniper and salt, cold-smoked over beech and maple and aged for at least 22 weeks. I love it, and the one I really love is from Sauris di Sopra near Udine, in the Friuli area. Continue reading WHAT’S THAT SPECK? It’s From the 13TH Century, Expensive and Delicious