Speck and Pancetta Board with Grapes

In the mountains of South Tyrol, speck is sliced from a whole piece on a wooden board, and the ritual is half the pleasure. Cold meat slices far thinner, so keep the piece chilled until the moment you start. Shave against the grain with your longest knife and let the slices collapse into curls instead of laying them flat. Cured slab pancetta, sliced as thin as you can manage, eats like a silky bacon lardo. Buttered rye with a little honey and cracked pepper is the traditional way to stretch it.