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Add your photo of this encyclopedia entry. A fatty bacon that is taken from pork belly and smoked over beechwood with herbs and spices. Speck is too fatty to be eaten raw, and is used primarily to flavor soups and sauces. It is produced in Tyrol, Italy which is near the Swiss border, hence the German sounding name. Animal.
History. For a long time, the word speck referred to lard, from the Latin lardum, meaning the fat part of the pig. Back then, a distinction was made between smoked speck, which only began to resemble with what we think of as speck today beginning in the 17th century, and the non-smoked meat that was basically lard. Speck IGP.