Speck had become my new favorite cured meat. It’s tasty enough to eat straight, and goes well with almost anything. Today for lunch I had speck, on my dad’s homemade bread with arugulla, heirloom tomatoes, gruyere, and mustard. I used my favorite type of mustard, Beer n’ Brat, which is a thick, very spicy mustard with horseradish. It may have been a mistake putting this on, as it overpowered the other aspects of the sandwich.  

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