This post has been sponsored by Speck Ham from Alto Adige.
I am delighted to be this month’s July ‘Speckulator’ for Speck Ham, which is a cured Italian Ham from the Alto Adige region of Northern Italy.
Being a part of this exciting initiative has introduced me to a new flavor of Italy that I am happy to share with you today.
Speck ham is a robust cut of aged pork, smoked until each layer is saturated by both plentiful rustic seasoning and bold smoky notes. The entire process is further enhanced by the Alpine air that brings you a bit of Italy with each bite.
When I received Speck Ham, I immediately likened its thin slices to prosciutto, but the taste resembles a gourmet slab of bacon – well seasoned and smoked to perfection.
I was inspired to create a Quiche Lorraine by slicing the Speck Ham into thin strips then giving it a quick chop. I tossed it together with eggs, creamed spinach and some good sharp cheese. Baked over a flaky butter crust with fresh garden tomatoes adorning the top, this elegant, seasonal tart showcases all that Speck Ham has to offer.
Enjoy with Love,