Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy. Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking. Like prosciutto and other hams, speck is made from the hind leg of the pig, but, unlike other prosciutti, speck is boned before curing. A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and various spice combination and then rested for a period of several weeks. After this a one-week smoking process begins following which the Speck is then matured for five months.