Does anyone please have a recipe for making and curing traditional speck - the one we have and tried doesn't seem to 'cut the mustard' as far as we are concerned. We pride ourselves on old school traditional small goods - rather than the mass produced rubbish you can buy in supermarkets and we like ours to be a 'cut above' the rest of the crowd.
Here's a curve ball...What about Austrian Speck? Speck orginated in what is now northern Italy and once was south western Austria. I've handled all three varieties and the curing is basically the same in all. Salt and low humidity. Speck is generally cured pork shoulder but is cured exactly like proscuitto and then smoked. Schinken would be more akin to a german proscuitto. They cure using salt, juniper and other spices. Some are smoked some are not.
Well hopefully after all this wonderful input we can produce our own traditional Australian speck :) Its gone through the smoking process (on our trial batch) and its currently ageing now.
