Speck friulano

Method

Speck friulano is a cured and smoked prosciutto from Friuli-Venezia Giulia and is traditionally served as an antipasto, requiring no cooking. Remove the speck from refrigeration 15 minutes before serving to bring it to room temperature, which allows the delicate flavour and aroma to fully develop. Arrange the thinly sliced speck on a wooden board or ceramic plate, allowing the slices to slightly overlap slightly in a natural, casual manner. Serve alongside crusty bread or traditional grissini breadsticks, with unsalted butter and a grinding of fresh black pepper on the side for guests to add as desired. The speck should be savoured slowly, paired with a crisp white wine from the Friuli region such as Pinot Grigio or Ribolla Gialla.