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.
The fourth phase of production is the curing phase. For a slow and balanced curing (22-24 weeks) of the speck, the quality of the air is of primary importance. Recla has placed its production in Val Venosta, between the glaciers of Ortles and Palla Bianca, where the fresh mountain air and the wind ensure an exceptional curing of Speck Alto Adige.
Recla Speck complies with all the quality criteria required to be marked with the logo Speck Alto Adige PGI (protection geographic indication). The Speck Alto Adige Consortium implements a control system to verify compliance with all quality criteria at every stage of processing up to the finished product, to ensure the quality and authenticity of Speck Alto Adige to the final consumer. The last stage of production is the fire brand placed in several places on the rind hat ensures compliance with all the quality criteria.