- What is Speck: the Italian cured meat - Eataly
Speck is a type of cured, lightly smoked ham It's typically made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence Although a close cousin to prosciutto crudo, speck is worthy of its own distinction when it comes to cured hams
- Speck - Wikipedia
Speck can refer to a number of European cured pork products, typically salted and air-cured and often lightly smoked but not cooked In Germany, speck is pickled pork fat with or without some meat in it
- Speck in Roth, Germany - Pumps and drives for highest demands
The Speck Group, with its headquarters in Roth, Germany, is a family-run enterprise that manufactures high-quality pumps and compressors for industrial applications
- SPECK Pumps Homepage | Innovative Pump Technology
Discover first-class pool and pump solutions and systems from the market leader at SPECK, which rightly bear the "Made in Germany" seal of quality Our high-performance, energy-efficient and innovative solutions impress with their quality and are planned, designed and developed for applications in industry, building technology, public swimming
- SPECK中文(简体)翻译：剑桥词典 - Cambridge Dictionary
There's not a speck of (= not any) dust dirt in their house 他们的房子里一尘不染。 We could see a speck (= a small amount ) of light at the end of the tunnel
- Speck - 维基百科，自由的百科全书
Speck是一类轻量级的分组密码，最早由美国国家安全局（NSA）于2013年6月提出 [2] 。 如今Speck码较多应用于软件实现，而其姊妹算法 Simon （ 英语 ： Simon (cipher) ） 则多用于硬件实现。
- What is Speck in Italian Food - All You Need to Know!
Speck is a cured ham, leaner and denser than the common bacon, and is a delightful blend of Italian and German culinary traditions The Origins Originating from Alto Adige (or Südtirol, the German-speaking province of Bolzano), Speck is a testament to Italy’s rich culinary tapestry The name “Speck” is derived from the German word for
- Speck | What is Speck? Psst. . Tasty Italian Cured Ham
Speck is a type of charcuterie from Alto Adige made from pork leg that is similar to prosciutto crudo in terms of taste, but with the addition of a smoky flavor Unlike prosciutto, the bone is removed from the meat before the piece is salted, smoked “cold” in special rooms at a maximum temperature of 20°C (68°F) and cured by following the
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