By Antonio Carluccio and Priscilla Carluccio
Published 1997
This Austrian speciality was introduced into Italy fairly recently, previously being known only to those who lived on the Austro-Italian border. Speck is a smoked, salt-cured, air-dried ham. It is extremely delicious on its own, but is widely used in sauces, ragùs and stews and to add a distinguished flavour to vegetables. It is similar to, but much cheaper than, Parma ham and many people eat it as an alternative as part of their antipasto. To me they seem so different that it is impossible to compare them.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement