Recla

Schlanders/Silandro See map

The favourable location in the South Tyrolean Alps enables the Recla brand to produce speck of consistent quality.

Vinschgau family tradition

Recla is a traditional family business from South Tyrol that has been producing Speck Alto Adige PGI for generations according to artisan tradition and in harmony with its region of origin.

Based in Schlanders/Silandro, in the heart of Vinschgau/Val Venosta, Recla combines traditional knowledge, many years of experience and a unique natural environment to produce speck of the highest quality with an unmistakable flavour. The special geographical location plays a central role in this. Situated between the Ortler/Ortles and the Weißkugel/Palla bianca, the company benefits from an exceptionally favourable microclimate. The fresh, dry and pure mountain air, characterised by the surrounding glaciers, creates ideal conditions for the natural and gentle maturing of the speck.

Tradition on new paths

Following the traditional customs of South Tyrolean farmers, the family business is dedicated to producing speck and combines tradition with modern methods.

Recla's Speck Alto Adige PGI is produced according to the four traditional steps of rural craftsmanship: careful selection of the meat, seasoning, light smoking with beech wood and a slow, natural maturing process of at least 22 weeks. The spice blend is based on a family recipe that has remained unchanged for generations and gives the speck its balanced, delicate and characteristic flavour.

Recla is still wholly owned by the founding family. The family's roots in meat processing go back to the 18th century and have been passed down through the generations.

An important milestone in the company's history was in 2004, when Recla began exporting to the United States. Starting with specialised distribution channels, the company made a significant contribution to making Speck Alto Adige PGI known on international markets and establishing long-term partnerships with renowned international partners.