Jamon Serrano and Prosciutto appear to be pretty much the same thing. Both are dried cured (and pressed) pig legs. Speck appears to be the same thing, but made with different cuts of pork.
Is there actually a functional difference in them? Or is the difference in flavour simple due to regional variations (climate, moulds etc.)
Best Answer
Differences are mainly a question of origin. Speck comes from Tyrol (it actually means "bacon" in german, which is misleading) and is prepared with a specific blend of spices, usually including juniper, Jamon Serrano from Spain (it means "mountain ham" in spanish) and is a dry-cured ham, and prosciutto just means "ham" in italian.
There are plenty of differences in flavor, consistency and aspect, depending on the difference of preparation: ripening, spices and herbs and so on.