Course: Appetizer, dinner, lunch
Cuisine: Italian
Keyword: cold-smoked speck, dry-cured speck, speck
Prep Time: 2 hours hours
Drying, Smoking and Maturing: 216 days days
Total Time: 216 days days 2 hours hours
Initially, I liked the strong aromatics in this recipe but later came to the conclusion that I'd like to tone them down and have the porky flavor dominate. I adjusted the recipe to cut juniper 4 times and bay leaf and nutmeg by half. I think juniper is what adds the strongest aromatics and it can be quite overpowering if you add a bit too much of it.