Oltspeck Reserve

The clean & temperate air from Northern Italy’s South Tÿrol province offer the best environmental conditions for aging Speck. This precious union of production method, meat quality and Alto Adige PGI are safeguarded by the RECLA family. Only the very best pig thighs (less than 3%) are used for the production of Oltspeck Reserve. The meat is selected on a strict fat to lean ratio and weight, temperature and PH are controlled closely. Aged for a minimum of 8 months, the final product is lightly smoked and delicately seasoned. It has a more balanced flavor than most smoked hams on the market. Remove the rind and cut in the opposite direction to the fiber: the thinner the slices, the greater the aroma!