Speck

[handbagsatdawn33]

The only recipes I can find for speck are using it finely sliced - as in transparent. I've brought 2 blocks back from Italy, does anyone know if it can be cubed & used as you would pancetta for example ? Cooking times, etc ?
Or any other ideas please?

Is it speck or lardo? Is there any meat or is it all fat?
If all fat, then the only way I have seen it is very thinly sliced and placed over things to "melt". If has meat, you should be able to cube it and use as lardons in casseroles, quiches etc. but I might test the saltiness of it first in case a bit of soaking is needed.

Thanks. It's speck, I'll try using it in place of some of my pancetta recipes.