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January Speckulator 2016

Jennifer Miller/ MealDiva

Is a mom on a mission: to help others foster a love of eating and preparing wonderful food. She is a passionate home cook, wine enthusiast, meal-planning specialist and food blogger, with a love of eating, drinking, food photography and serving fresh farm to table meals. As a mother of three, she is committed to raising “foodie” children who enjoy farmer’s markets, restaurants and artisan food shops. In addition, she shares healthy, in-season recipes and tips on her website and on Facebook as MealDiva.

Speck Q & A with Jennifer Miller of MealDiva

(Q) Have you ever used Speck Alto Adige before
(A) No, I have not.

(Q) Would you recommend Speck to a friend?
(A) Yes, especially since it’s GF!

(Q) What dish did you make using Speck and how did you come up with the idea?
(A) I made a few different things with it but chose a white bean stew. The white bean stew was devoured in my house! The Speck ham with white beans, chunky tomatoes and celery certainly made a hearty dish! The ham really enhanced the flavors and my kids enjoyed the hunks of speck in each bite.

(Q) Is Speck something you would use in other dishes? Do you think it's a versatile ingredient, if so, why?

(A) Yes, it’s very versatile and a nice change from other pork products that I use to flavor sauces, stews and soups. We also enjoyed it in a pepper and egg hash, in a pasta dish and also with beans.

(Q) What is your favorite thing about using Speck in your recipes? Does it have specific qualities that you enjoy?
(A) The flavor was fantastic and all of my kids were search for the small chunks of it in their meals. If the kids love it, then I will definitely use it again!

Link to post here.