Where the cool mountain air of the Alps meets the balmy Mediterranean breeze is where this salami is aged. Smoked with fires of beechwood for hours at a time over the course of several months, Speck is permeated with a rich and luxurious flavor. As a traditional dry-cured and smoked meat, this whole-muscle cut is velvety and fine when sliced. But where the tenderly sliced Speck shines is in the herbed crust made up of juniper, thyme, sage, and fennel. The complex and botanical notes that these herbs bring to the Speck will depth to a meat that is already flavorful on its own - particularly when paired with a glass of sherry.