Speck- I didn’t know what speck was until I pounded down this ridiculously delicious sub from Sclafanis yesterday

BY ALEX DELANYMarch 29, 2017


You’ll get a big flavor from even the thinnest slice of this dense, ruddy ham. It gets boned out before being rubbed down with a cure laced with spices like juniper and bay leaves. Then it is smoked and aged. That spiced cure gives speck a deeper taste that’s more intense than prosciutto di Parma. For the record, it’s pretty awesome with some roasted sweet potatoes too.

Here’s my sub from Sclafani’s


I switched out the regular tomatos for sun-dried

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