The spalla I cured was good, but I think the speck may be even better. It is the same cure and method, but I smoked it for 8 hours. See here for the recipe and smoking it. I hung it for about 4 months and it maybe lost slightly more than a third of its original weight. I like this curing thing ….
I sliced it all up and we will eat it with homemade bread and cheese and with pickles. I have frozen some of it. The end bits I diced and we had it with a herb heavy rocket and chickpea salad with a mustard vinaigrette – lovely.