Speck Alto Adige, a slow cured ham with bold flavor and mild smoke taste. When paired with authentic Italian cheeses it can create the perfect meal or holiday treat. I feel it is very important to seek out the authentic, Italian original flavors. I also love that I can use a modern twist using these old world authentic, Italian original flavors.
What can you do with Speck Alto Adige?
How about make Speck Alto Adige Noodle Bake topped with Pecorino Romano PDO. Doesn’t that sound delicious? It is a perfect recipe cold winter day treat for this busy holiday season. But more than this, these geographically protected Italian foods are made in a specific region, under strict guidelines, and with traditional methods that all play a huge role in the final flavor profile and characteristics of each one.
- 1 (8 ounce) package egg noodles
- 1 cup cubed Speck Alto Adige
- 1 (12 fluid ounce) can evaporated milk
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 small onion, minced
- 1/3 pound cubed processed cheese
- 1/2 cup crushed potato chips
- 1/2 cup of shredded Pecorino Romano PDO
- Preheat oven to 350 degrees F .
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
- Mix egg noodles, Speck Alto Adige, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9×13-inch baking dish until evenly distributed.
- Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.
- Take the 1/2 cup of shredded Pecorino Romano PDO at top it as it is being the ham bake is being served.
More about Speck Alto Adige
For centuries, the people of Alto Adige have preserved ham, flavoring it with herbs and spices, and uniquely blending the air-curing traditions of the Mediterranean and the smoke-curing traditions of the Alps. The process begins with carefully selected, lean, boneless pork legs massaged with garlic, bay leaf, juniper, spices, rosemary, and sea salt. The rub is a treasured family secret of each producer.
The hams are exposed to fresh Alpine air to start the drying process. Next, they spend a week in cold smokers fired with local beechwood and perfumed with juniper branches. Long patient aging follows, taking around 22 weeks for the hams to acquire a deeply savory and sweet, lightly smoked flavor.
Every ham is inspected for quality and conformity to a strict production code required for certification as Speck Alto Adige PGI. Those passing tests are awarded the green South Tyrol quality seal of approval and the Protected Geographical Indication (PGI) seal. Ask for Speck Alto Adige PGI by name at the deli counter and bring home the inimitable taste of Italian tradition.
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