The Alto-Adige is where Italy, Austria, and Switzerland collide. Endlessly annexed by one or another country, it's turned upheaval into good eating by combinging the best of all three. Case in point? Speck! Slabs of pork are air-dried and brined with salt, pepper, laurel, and juniper berries. Then, the Speck is cool-smoked for ten days with beechweood, ash, or juniper, giving it that extra bit of flavorful nuance, and setting it apart from its cousin Prosciutto di Parma. Serve it in the traditional manner, thinly sliced with Asiago, Weinkase Lagrein, pickles, and toasted bread. Add a bold Cabernet or a Pilsner and you might consider moving.