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Product Description
From Italy
Made from a hog’s leg, Alto Adige speck by Recla has been prepared through a meticulous, 5-month long aging process. First, the meat is seasoned with salt and spices, including pepper, juniper berries, allspice, and laurel. After resting for a month, speck is smoked with beechwood, ash, or juniper for ten days, and then aged again for several months. Through this process, Alto Adige speck develops a fine, lean texture with a traditional spicy, smoky, slightly buttery flavor and a relatively low salt content.
Priced by the Pound (Catch Weight)
This product is priced by the pound. The listed price is based on the average weight of this product and may differ from the final amount you are charged.
Producer Spotlight
Recla was founded in 1985 when Gino and Franz, the current owners, set up their first export company. They used wisdom and experience from their family’s long history of cured meat production to grow and develop the company by producing high quality products. Today, Recla is in the hands of the third generation who, along with the family’s collaborators, are working to continue to improve production processes while remaining faithful to traditional practices.
Reviews
Question & Answer
Nutritional Facts
SKU: MTPS145
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Product Description
From Italy
Made from a hog’s leg, Alto Adige speck by Recla has been prepared through a meticulous, 5-month long aging process. First, the meat is seasoned with salt and spices, including pepper, juniper berries, allspice, and laurel. After resting for a month, speck is smoked with beechwood, ash, or juniper for ten days, and then aged again for several months. Through this process, Alto Adige speck develops a fine, lean texture with a traditional spicy, smoky, slightly buttery flavor and a relatively low salt content.
Priced by the Pound (Catch Weight)
This product is priced by the pound. The listed price is based on the average weight of this product and may differ from the final amount you are charged.
Producer Spotlight
Recla was founded in 1985 when Gino and Franz, the current owners, set up their first export company. They used wisdom and experience from their family’s long history of cured meat production to grow and develop the company by producing high quality products. Today, Recla is in the hands of the third generation who, along with the family’s collaborators, are working to continue to improve production processes while remaining faithful to traditional practices.
Reviews
Question & Answer
Nutritional Facts
SKU: MTPS145
Shipping Method | Price |
---|
Click here to figure out how fast this item ships to you
From Italy
Made from a hog’s leg, Alto Adige speck by Recla has been prepared through a meticulous, 5-month long aging process. First, the meat is seasoned with salt and spices, including pepper, juniper berries, allspice, and laurel. After resting for a month, speck is smoked with beechwood, ash, or juniper for ten days, and then aged again for several months. Through this process, Alto Adige speck develops a fine, lean texture with a traditional spicy, smoky, slightly buttery flavor and a relatively low salt content.
This product is priced by the pound. The listed price is based on the average weight of this product and may differ from the final amount you are charged.
Recla was founded in 1985 when Gino and Franz, the current owners, set up their first export company. They used wisdom and experience from their family’s long history of cured meat production to grow and develop the company by producing high quality products. Today, Recla is in the hands of the third generation who, along with the family’s collaborators, are working to continue to improve production processes while remaining faithful to traditional practices.
Recla was founded in 1985 when Gino and Franz, the current owners, set up their first export company. They used wisdom and experience from their family’s long history of cured meat production to grow and develop the company by producing high quality products. Today, Recla is in the hands of the third generation who, along with the family’s collaborators, are working to continue to improve production processes while remaining faithful to traditional practices.
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