Production phases
Typically Cured
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.