Veronique Deblois is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a veteran. Follow Veronique on Twitter
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. Have you ever used Speck Alto Adige before?
I’ve just recently started using the Speck Alto Adige PGI and I’m now a fan! Would you recommend Speck to a friend?
I’ve already been spreading the Speck love on social media to my friends, family and followers. What dish did you make using Speck Alto Adige PGI and how did you come up with the idea?
I made tasty and convenient Mini Speck Frittatas. I love breakfast but don’t always have time to make a proper meal on busy mornings. I knew after tasting the Speck Alto Adige PGI, that it would be perfect for these make-ahead little Frittatas. Is Speck something you would use in other dishes? Do you think it's a versatile ingredient, if so, why?
This product is so versatile! I’ve used it in stuffed mushrooms, in pasta Carbonara and to top
Deviled eggs. What is your favorite thing about using Speck in your recipes? Does it have specific qualities that you enjoy?
I enjoy the smoky taste of this ham and think it has a perfect level of moistness that you don’t always find in Prosciutto. Best of both worlds – bacon flavor, Prosciutto texture!
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