Speck is a type of cured, lightly smoked ham. It's typically made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence. Although a close cousin to prosciutto crudo, speck is worthy of its own distinction when it comes to cured hams. It has a savory, smoky taste that's laced with spices like juniper and bay leaf. On the nose, it gives off aromas reminiscent of the mountains.