Loin from Alto Adige: a taste of delicacy and mildness!
Handcrafted of individually selected pork loin, owes its unique taste to the wise dosage of spices and aromatic herbs following Recla’s family recipe as well as the light smoke and 15 long weeks of dry curing and aging at the fresh and pure mountain air of the valley Venosta.
Recla Speck Castel: traditional and tasty
During the maturing period of 20 weeks, the ham develops its fresh, traditional taste, which is ideal for a variety of cold dishes.
Recla Alpen Speck: the fresh pleasure
During a maturing period of 16 weeks, this ham becomes ideal for warm dishes, because it fully develops its aroma. This special Speck develops its taste particularly with oven dishes, because of its excellent combination with heat.