I love all things food. Cooking, researching, dining out. The business and marketing all of it. I find it all fascinating. So when this popped up on the latest Top Chef Masters, I was intrigued.What the heck is speck? You see while I might write about food, my actual knowledge about the culinary arts is not as diverse as I'd like it to be. That's why I enjoy watching shows like Top Chef Masters, I know I'm going to learn something new. Like speck. Never heard of it nor have I tried it.However I think it's something I definitely want to try. Turns out that speck is one version of the many varieties of European hams. Born in the region between Italy and Germany, it's a boned hind leg of pork that's cured with salt and spices like juniper, nutmeg and bay leaves and then slowly cold smoked. You can use speck much like you use prosciutto or Serrano ham. Or you can wrap it around pineapple, batter and fry the whole thing like Lachlan Patterson's Fritta Esotica but good luck, Lachlan didn't have much luck with this dish.
Not sure how available speck is outside of the larger cities of the east and west coasts but if you're feeling adventurous and like to experiment you can order it online from the Formaggio Kitchen. Sadly for Lachlan Patterson it was one case of baconization that failed to bring home the prize.