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Februar Speckulator 2016

Introduction – Katie Crenshaw

A Fork’s Tale is a love story of food and travel. Author Katie Crenshaw is a food, travel and lifestyle blogger who loves to create original recipes using exotic, foreign, and hard to pronounce ingredients. Katie is a photographer who thinks food is an adventure, and has a passion to share her travels and delicious meals with others.

Speck Q & A with Katie Crenshaw of A Fork’s Tale

Q) Have you ever used Speck Alto Adige before?
A) I have never had Speck Alto Adige before. Quite frankly, this was the first time I ever heard of it. I am so glad I have discovered it!

Q) Would you recommend Speck to a friend?
A) I would recommend Speck to everyone and anyone. It was the best cured ham I have ever eaten. Anyone that is a foodie would absolutely love Speck Ham.

Q) What dish did you make using Speck and how did you come up with the idea?
A) I made Roasted Brussels Sprouts with Speck Ham and a Balsamic Glaze. I love this dish with pancetta. The Speck Ham made it even more amazing.

Q) Is Speck something you would use in other dishes? Do you think it's a versatile ingredient, if so, why?
A) Yes, I would use it in several dishes. It could be used in any dish that would have ham, prosciutto, pancetta, or bacon. It can be served cold with cheese and olives as an Anti Pasta platter. Or it could be diced and added to a quiche, pasta dish, or salad. It would take any dish from boring to incredible!

Q) What is your favorite thing about using Speck in your recipes? Does it have specific qualities that you enjoy?
A) I was so impressed with the flavor of the Speck Ham. Prosciutto is one of my favorite snacks and ingredients. The Speck Ham was so much more intense in flavor than the typical prosciutto. It really made my dish special. I honestly am now a HUGE fan of the Speck Alto Adige PGI. I will be ordering more in the future.

Link to post here.