Here you go boys... What I ise is the Italian version.
Made from the hind pork leg in a similar way to prosciutto, speck is boned before the curing and smoking processes begin.
In parts of the English-speaking culinary world, the term "speck" refers to Italian speck, a type of prosciutto, rather than German speck, which is identical to the Italian "lardo". The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon". Like prosciutto and other hams, speck is made from the hind leg of the pig, but, unlike other prosciutti, speck is boned before curing.
A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and various spice combination which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks. After this the smoking process begins.
Speck is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20°C (68°F). The speck is then matured for five months.