Speck is made from pig's rear thigh, which is deboned and smothered in a dry cure of salt and various spices, which often include pepper, garlic, juniper, pimento and sugar. After about two weeks of curing, the meat is gently smoked over wood for anothe 2-3 weeks. finally, it is left to dry for 20 to 24 days, further developing its smoky flavor. In Alto Adige, speck is cut into thick slices and served with dark, hearty bread. Due to its inimitable smoky flavor, speck has found its way into many Autrian-influence, northeastern Italian dishes such as knodel, small potato dumplings.