April Speckulator 2016
Introduction – Karrie Holland
As the recipe creator, writer, and photographer behind the blog Tasty Ever After, Karrie shares classic and creative easy recipes highlighting fresh local and real ingredients. A native South Floridian who has recently moved to New Hampshire, Karrie can also be found traveling around the beautiful New England countryside in search of food adventures with her husband and 2 dogs.
Speck Q & A with Karrie Holland
(Q) Have you ever used Speck Alto Adige PGI before?
(A) I have had Speck out in restaurants but am unsure if it was Speck Alto Adige PGI.
(Q) Would you recommend Speck to a friend?
(A) Absolutely! I love the light smoky and salty flavor of Speck Alto Adige PGI. I've actually already recommended it to several family members.
(Q) What dish did you make using Speck and how did you come up with the idea?
(A) I tested several recipes and it worked so well in all of them, but ultimately I decided on Speck Ham Tater Tots. I thought the Speck's complex flavor would hold up well to a homemade tater tot seasoned with Parmesan cheese and Italian herbs. I also wanted to do a recipe that was easy and one that both adults and children would enjoy.
(Q) Is Speck Alto Adige PGI something you would use in other dishes? Do you think it's a versatile ingredient, if so, why?
(A) Yes, I've already used it in several different dishes and am quite impressed with its versatility. It can be used as-is or cooked in a recipe, used as the main event or just as a seasoning, and can be a great substitute for bacon or prosciutto in any dish.
(Q) What is your favorite thing about using Speck in your recipes? Does it have specific qualities that you enjoy?
(A) My favorite thing about Speck Alto Adige PGI is its smoky flavor and how it adds that wonderful taste to dishes. I really enjoy the fact that it's a lean piece of meat and is so tender too. It's so perfect sliced thin and served as-is with eggs for breakfast or diced up and added to a variety of pasta sauces to add a unique flavor.