To the present day, our production process strictly follows tradition. Careful selection of raw materials, a mix of spices from the secret family recipe, a delicate smoking with beechwood and a slow and balanced curing in the pure, fresh dry air of the Venosta Valley all give our speck a unique flavour.
Oltspeck is the jewel in the crown of Recla made with the best possible combination of craftsmanship and select ingredients. It is the result of a meticulous selection of thighs, then spices and herbs are carefully dosed to give a unique flavour with a low salt content. Lastly, it undergoes a prolonged curing process of 32 weeks.
The Recla family and their employees have remained faithful to tradition, united in their passion and mastery to produce a speck that is always excellent. With the same care, we make other specialities, such as South Tyrolean pancetta, lightly smoked and spiced cooked hams, sausages, cured ham and gourmet shank.
The sausage production tradition has been handed down from generation to generation. The roots of the Recla family date back to 1620.
The first export business was established in Silandro by today's owners Gino and Franz in 1985.
In 1995 another production site was opened in Ciardes, and the assortment was extended with sausages, cooked ham and cooked sausages. The headquarters in Silandro were considerably enlarged in 2000. The third construction phase was completed in 2010, and the packaging and dispatch areas were newly structured and re-organised.
Important trade partners gave a very positive feedback of our new production site, our continuous investments, and our quality improvements. Thanks to our reliability with regard to delivery and quality standards, we were able to build trusting cooperations, which are definitely a reason for our success on all markets and which are the basis for the Recla philosophy.