and attention to raw materials.
We were among the founders
of the Consortium for protection
Speck Alto Adige PGI.
We have been first to qualify for Speck export to the United States.
From generation to generation
Handing down the art of Speck
The Recla family and their collaborators have remained faithful to tradition, working together in their passion and mastery to produce a speck that is always excellent. For Recla the absolute priority is to offer products of the highest quality: we produce foods that we eat and give to our children. We are convinced that consumer satisfaction is the main stimulus for the continuous development of a company. In fact, we have always given priority to compliance with the highest international quality standards. We obtained ISO 9000 certification as early as 1997. A real milestone in the history of the company was the authorisation to export to the U.S.A in 2004: Recla was the first Italian company to obtain from the USDA (United States Department of Agriculture) the authorisation to sell South Tyrol Speck PGI in the United States.
The origins
1620
The production of cured meats represents an ancient tradition, passed down from generation to generation: the history of the Recla family began in 1620.
The picture dates back to the second half of the 19th century. It shows the first establishment, which was then named "Gebrüder Recla" (Recla Brothers).
The picture dates back to the second half of the 19th century. It shows the first establishment, which was then named "Gebrüder Recla" (Recla Brothers).
Silandro
1985
In 1985, Gino and Franz, the current owners, set up the first export company, based in Silandro, between the Ortles and the Palla Bianca massifs. The glaciers in the area have a strong influence on the climate, the air is very dry, fresh and pure. Far from the roads of heavy traffic, Recla uses 90 percent of outdoor air for drying and curing. The excellent curing of the speck therefore depends primarily on the area and its climate.
1995
Production expansion
In 1995, an additional plant was acquired in Ciardes, and the range was expanded to include sausages, cooked ham and cooked cold cuts.
In 2000, the Silandro site was considerably enlarged; the third phase of expansion was completed in 2010 with the reorganisation of the packaging and shipping departments.
In 2000, the Silandro site was considerably enlarged; the third phase of expansion was completed in 2010 with the reorganisation of the packaging and shipping departments.
Today
The third generation
The family company Recla is now in its third generation, continues to improve production processes, plant and products, handing down from generation to generation a deep respect for the final product and a great passion for tradition.