Speck
Speck is smoked or pickled pork belly. In Germany speck is pork fat with or without some meat in it.

In Italy, Turkey and parts of the English-speaking culinary world, "speck" refers to Italian speck, a type of prosciutto, rather than German speck. The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon".

Regional varieties
There are a number of regional varieties of speck, including:
 Bacon, e.g. Frühstücksspeck ("breakfast speck") in Germany
 Gailtaler speck from Austria, with PGI status, which has been made since the 15th century in the Gail Valley ("Gailtal") in Carinthia
 Guanciale, from Italy
 Lardo, from Italy, with many sub-varieties
 Pancetta, from Italy
 Schinkenspeck, German "ham bacon", typically made from a flat cut of ham with fat along one side resembling bacon, and traditionally soaked for several days in a brine with juniper berries and peppercorn,
 Speck Sauris PGI, from Sauris, near Friuli
 Speck Alto Adige PGI, the Italian speck
 Tyrolean Speck from Austria's Tyrol region, which has PGI status, and has been made since at least the 15th century
 Ukrainian salo
 Proshute, Albanian speck

Jewish deli speck
In Ashkenazi Jewish cuisine, in which bacon is forbidden as unkosher pork, "speck" commonly refers to the subcutaneous fat on a brisket of beef. It is a particular specialty of delis serving Montreal-style smoked meat, where slices of the fatty cut are served in sandwiches on rye bread with mustard, sometimes in combination with other, leaner cuts.