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 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.
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.