We're proud of having produced Oltspeck with skill and passion in our Vinschgau Valley for three generations. Recla Oltspeck represents an excellence of Italian gastronomy, combining local rural tradition with artisanal mastery. After carefully selecting the meat, we season each de-boned pork leg according to the family recipe, smoke it lightly, and then let it cure for at least eight months. One by one the pieces are checked and marked with a hand-numbered wooden tag. Every detail makes this product exquisite, for true gourmands! Once you've tried it you won't be able to forget its incomparable flavor: balanced, delicate, and distinct.