Only properly selected ham are used: lean, firm and from approved farms. In Recla, each ham is carefully evaluated by our experts and is cut in our butcher's department following the actions handed down from generation to generation.

The second stage of production is salting and spicing. Even today, the secret recipe of salt and spices of the Recla family is used, which gives the speck a unique aroma.

The third stage of production 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 beechwood.

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.