The stages of speck production

Speck Alto Adige PGI

Speck Alto Adige PGI is still produced according to the five steps that have always been respected by mountain farmers. It is slightly smoked and cured for at least 22 weeks. The herbs are a family recipe, and have been the same for years. The quality label "Speck Alto Adige PGI" is only awarded to speck produced according to traditional methods.

Production phases

Selection of raw materials

Only properly selected hams are used: lean, firm and from authorised breeding farms.
At Recla, each ham is carefully checked by our experienced butchers and cut in our butchery following the expertise handed down from generation to generation.


Production phases

Typically seasoned

The second production phase is curing and spicing. Even today, the secret curing and spice recipe of the Recla family is used, which gives the speck a unique aroma.

Production phases

Typically Smoked

The third production phase is smoking, which follows the old rule "use a little salt, a little smoke and lots of fresh mountain air”. The product undergoes a process of delicate traditional smoking with beech wood.

Production phases

Typically Cured

The fourth production phase is curing. For a slow and balanced curing (22-24 weeks) of the speck, air quality is of primary importance. Recla has located its production site in the Val Venosta valley, between the Ortles and Palla Bianca glaciers, where the fresh mountain air and the wind ensure an exceptional curing of the Speck Alto Adige.

Production phases

The firebrand

Recla Speck complies with all the quality criteria required to be labeled with the logo Speck Alto Adige PGI (Protected Geographical Indication). The Speck Alto Adige Consortium uses a control system to verify compliance with all quality criteria at every stage of production until the final product, in order to ensure the quality and authenticity of Speck Alto Adige to the final consumer. During the last production phase, the brand is set in several places on the rind, ensuring adherence with all quality criteria.
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