Tiroler Speck

Tyrolean speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Italy. Its origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.[citation needed] The first historical mention of Tyrolean speck was in the early 13th century, when some of the current production techniques were already in use. Südtiroler speck is now a protected geographic designation with PGI status. Like prosciutto and other hams and most German speck, Tyrolean speck is made from the hind leg of the pig. It is deboned before curing.

Source: Wikipedia