For over 100 years the Recla family business has cultivated a genuine passion for the production of Speck
and South Tyrolean sausages based on their own recipes, and fully in keeping with tradition. To the present day they have remained true to the traditional production methods. Above all their Speck owes its typical flavor to its place of origin: South Tyrol. The unique climate with plenty of sun and fresh, pure and dry air provides the perfect conditions for drying and ageing their produce. After a slow and consistent process of ageing over a period of 22 weeks, the Speck is ready for eating.