Genuine imported speck is the meat of choice for these canederli, but you can substitute either thick cut bacon or prosciutto—in particular, the fatty prosciutto from the end of the leg—and get excellent results. Or you may omit the meat entirely and still have quite satisfying canederli. Poached canederli are best served as soon as they are cooked, but you can cook them in advance, and reheat them in hot stock.
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