Another application for prosciutto and speck is as a pizza topping. However, they are cooked on the pizza for just a few minutes, just enough to mix with the sauces and cheeses.

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Beloved by many and known worldwide, speck and prosciutto have become synonymous with elegance. Many cannot differentiate between these two delicacies, and justifiably so, they are indeed very similar. Still, despite their many similarities, prosciutto and speck arent the same product.So, what are the differences between prosciutto and speck, and which is better?

Both are made from the same body part- the pigs hind leg; they are both salted, seasoned, and cured. The main difference is that speck is smoked, while prosciutto is not. The spice blend for prosciutto is usually salt and pepper, and for speck, it often contains bay leaves and other spices.

Unless you are a huge cured meat fan and have a trained palate, chances are, prosciutto and speck will taste the same to you. However, both types of meat require much time, effort, and skill, so it would be a shame not to appreciate them for what they are. Therefore, in the following text, I will explain the differences between prosciutto and speck, I will discuss their similarities, and explain the substituting options.

Speck vs. Prosciutto: Differences

Speck and prosciutto share many similarities.They are both Italian; Speck originated in South Tyrol, while Parma is most famous for its prosciutto.Since South Tyrol was under German and Austrian influence, speck is the German name for bacon, hence the common misconception.

Although similar in many aspects, speck and prosciutto are still two different kinds of cured meats.

Origins

Speck originated in South Tyrol in the 15th century.This area was under strong German and Austrian influence, which is why the word has a German origin and means bacon.

Prosciutto is believed to be as old as time.The meat preserving technique used for prosciutto originated as early as 100 BC and was applied by the Romans.

Ingredients and Preparation

Speck and prosciutto undergo a very similar production process, with speck having an additional step until the final product is obtained.

Speck and prosciutto come from the same part- the pigs hind leg.The first step of the production process for both is to clean the meat. Then, the meat is seasoned with a substantial amount of salt to prevent meat-eating bacteria from appearing.

After it has been cleaned and salted, the meat is then left to cure. The longer the curing takes, the drier the meat will bethe drier the meat, the more intense the taste.

The success of the curing depends on the conditions in which the meat was cured. Whether or not the room was dry, and the percentage of humidity and light. Therefore, this stage of the production process of speck and prosciutto is crucial, and it isnt as simple as you may think.

The curing conditions need to be just right because the slightest misalignment between what the meat needs and what it surrounds can cause it to spoil. This is one of the reasons speck and prosciutto are so delicate and pricy.

The curing is the final stage of the prosciutto production process. The length of the curing process depends on the desired taste, but it isnt supposed to be shorter than nine months. The Prosciutto di Parma intended for the US market needs to be cured for at least 400 days.

While the prosciutto production process ends with the curing, the specks production process has one more step: smoking the meat.Therefore, speck is considerably drier than prosciutto, especially since after the smoking, the meat needs to dry for additional 22 weeks.

As for the seasoning, both prosciutto and speck are salted with large amounts of salts so as to prevent the mean from going bad. In addition to salt, prosciutto is often seasoned with black pepper, whereas the speck seasoning is more extensive. The seasoning blend for speck often contains bay leaves and juniper berries, and the blend mostly depends on who is making the speck, as many spice blends are considered a secret and a part of a family recipe.

Taste

Both prosciutto and speck taste absolutely delicious and are very distinctive. You may think that speck is prosciutto and vice versa, but you absolutely cant mistake either of the two with another delicacy.

Prosciutto and speck are both expressively salty, although the salt amount is limited to 2% for both; however, salty isnt the only flavor. The drier the prosciutto, the more intense the flavor, so youll feel a slight bitterness, saltiness, fattiness, and mild sweetness. Depending on the spices, it can also feel like garlic if garlic is part of the seasoning and mildly herbal.

Although dry, prosciutto is stacked with fat. Each slice is smooth and greasy, and very satiating. It has a salmon-red color, darker on the surface and brighter and lighter towards the middle.

Speck is stronger-tasting than prosciutto due to the blend of spices used to season the meat. Because of the smoking process, speck has a dim but very noticeable smoky flavor and is drier than prosciutto. However, the speck is still greasy and fatty.

Specks color is significantly darker than prosciuttos. Its more of a dark purple color in the middle with an even darker shade on the outside.

Nutrition

Since both prosciutto and speck come from the same part of the pig and are similarly made, they have the same nutritional values.The smoking of the speck does not impact the nutritional value, and its only results are the taste, smell, and color.

Prosciutto and speck are both very fatty and caloric. They contain a substantial quantity of cholesterol. They are shy in nutrients, and aside from the sodium and potassium, they dont have much else to offer.[1]

However, they contain reasonable protein amounts.

Serving Styles

Prosciutto and speck are intended to have as a cold entre or something to nibble on combined with other products such as cheeses, nuts, and dried fruits, and they arent meant to be used as an ingredient in another dish.

However, they are many types of warm sandwiches containing prosciutto and speck. Still, the prosciutto and speck havent been cooked but just pressed on a hot place long while inside the sandwich.