Recla Oltspeck 80g

Mountainous South Tyrol lies along Italy’s border with Austria, resulting in a Tyrolean cuisine is a melting pot of both countries. Third generation salumi producers Robert and Paul Recla make their Speck Alto-Adige below the Alps in the beautiful and uniquely dry and sunny Vinschgau Valley, also known as Val Venosta. Only a few hams are considered fine enough by the brothers to become their traditional Oltspeck. Particularly well-marbled, it is rubbed with the family’s secret mix of spices and herbs, beechwood smoked, and air-dried for at least eight months – three months longer than a typical Speck would age. The smoke is prominent, but it is the particularly complex and sweet flavour of Oltspeck that makes it stand out above the rest.