Best speck in Senoia, GA

Served at Revolution, on the charcuterie menu.

Speck

$8.00

Where this dish comes from

Speck Alto Adige IGP originates in the South Tyrol (Alto Adige) region of northeastern Italy, an area that spent centuries under Habsburg rule before becoming Italian after World War I. The curing method — a blend of dry salting with juniper, bay, rosemary, and black pepper, followed by cold smoking over beech or apple wood and long mountain air-drying — reflects the region's dual Germanic and Italian heritage. Awarded IGP (Protected Geographical Indication) status in 1996, authentic Speck Alto Adige must be produced in the province of Bolzano and aged a minimum of 22 weeks.

Make speck at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Make it at home

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

Remove the speck from the refrigerator 15–20 minutes before serving. Cold fat mutes flavor — room temperature is essential.
Make a quick gremolata: combine lemon zest, chopped parsley, and minced garlic in a small bowl and toss together.
Fan the speck slices loosely across a plate or wooden board — let them drape naturally rather than lying flat.
Spoon the whole-grain mustard into a small ramekin or nest it alongside the meat.
Scatter the gremolata (or arugula/microgreens) at the base of the meat fan.
Lean the grissini or crackers against the meat or the board edge.
Drizzle the olive oil lightly over the speck slices.
Crack fresh black pepper directly over the plate and serve immediately.

Cheffy’s note

Speck Alto Adige IGP is a cold-smoked, dry-cured ham that splits the difference between prosciutto and bacon — it carries juniper, rosemary, and a gentle smoke that prosciutto never has. The job here is restraint: slice paper-thin against the grain, let it come to room temperature, and let the fat soften on the tongue. The accompaniments should contrast in texture (crunch) and flavor (acid, sweet, fat) without overwhelming the meat.