Cut the speck in 1cm wide strips.
Heat 2 tablespoons of olive oil in a pan and sautè the speck for 1 minute, until crisp.
Remove the speck from the pan, add the finely chopped onion and cook for a few minutes at medium heat until transparent. Raise the heat, add the rice and toast for 2 minutes, stirring until it looks slightly translucent.

Add two ladles of broth and keep cooking at medium heat for 15-18 minutes, keep adding broth and stir until it’s absorbed, then add the next ladle.
When the rice is almost cooked put the saffron in a ladle of broth and pour it into the pan, stir until you get an uniform yellowish color.

Slice the provola in thin strips, put it on the rice, add some freshly ground black pepper and stir vigorously until completely melted. Add some broth if it gets too thick.
Remove the rice from the heat, add the speck, mix well and serve immediately.