Speck

Speck, the way we make it

Make it at home

Ingredients

• 3 oz (85 g) Speck Alto Adige, sliced paper-thin (ask your deli counter, or substitute a quality prosciutto with a drop of liquid smoke if unavailable)
• 3–4 grissini (Italian breadsticks) or crackers
• 1 tbsp whole-grain Dijon mustard
• 1 tbsp high-quality extra-virgin olive oil
• 1 tsp lemon zest
• 1 tbsp fresh flat-leaf parsley, finely chopped
• ¼ tsp garlic, minced (for gremolata)
• Freshly cracked black pepper, to taste
• Optional: a small handful of arugula or microgreens

Instructions

1. 1

   Remove the speck from the refrigerator 15–20 minutes before serving. Cold fat mutes flavor — room temperature is essential.

2. 2

   Make a quick gremolata: combine lemon zest, chopped parsley, and minced garlic in a small bowl and toss together.

3. 3

   Fan the speck slices loosely across a plate or wooden board — let them drape naturally rather than lying flat.

4. 4

   Spoon the whole-grain mustard into a small ramekin or nest it alongside the meat.

5. 5

   Scatter the gremolata (or arugula/microgreens) at the base of the meat fan.

6. 6

   Lean the grissini or crackers against the meat or the board edge.

7. 7

   Drizzle the olive oil lightly over the speck slices.

8. 8

   Crack fresh black pepper directly over the plate and serve immediately.

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