Cured hot leg (Boned and flattened )

SPECK

Speck must not be confused with the German word speck, meaning lard. Italian speck is a specialty of the Upper Adige area, prepared by stretching and boning the hogs leg. The specifics of the process to prepare speck can only be described in general terms, since this is a homemade delicacy, and the methods used vary from family to family.
The meat is seasoned with salt, pepper, bey leaves and juniper berries,then placed on a tilted surface so that the meat juices can be collected and used to moisten the meat daily. The meat is then smoked with juniper wood and other aromatic woods.