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Speck Prosciutto Alto Adige - approx. wt. 1.6 lb
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Speck Prosciutto Alto Adige - approx. wt. 1.6 lb

(Recla) -  each

Speck Prosciutto is a type of dry cured ham that is lightly smoked and seasoned. Produced in Italy in the mountainous region where Austria, Switzerland and Italy come together, Recla is one of the reputable producers with roots of producing this specialty since 1919. Freshly cut meat must be immediately rubbed with seasonings and spices consisting of rock salt, sea salt, pickling salt, pepper, juniper berries and various herbs that the family keeps a secret. It is then slowly dry cured using the cool mountain air of the Alto Adige province and then after 2 weeks of air drying, the meat is then lightly cold-smoked over beech wood chips to give a unique but delicate smoked flavor. The pieces of Speck are now stacked carefully for maturing in aging cellars, where the product can lose up to 40% of its weights in the slow drying process. The process is crucial for the ham to become truly tender. Simply slice it and serve with crunchy bread, cheese, and roasted vegetables.

Availability: Out of Stock
Item Number: PRS-102
  • Producer + Region
  • Ingredients
  • Reviews

Producer: Recla

Recla is a family business with roots in Alto Adige, a province in the mountainous area of Northern Italy. For two generations, spanning over half a century, Recla has been producing traditional Italian Speck using the best quality pig thighs. Perfect for appetizers, sandwiches, salads or pastas, speck is a flavorful testament to the unique character of Alto Adige's cuisine.

Region: Trentino-South Tyrol

When we think of Trentino, we think of the jagged peaks of the Dolomite mountains, impressive medieval castles, and rolling fields of rich green pasture. The cuisine here blends influences from both the Germanic and Italian worlds. From goulash to cornmeal polenta to sauerkraut, Trentino (pleasantly) challenged our notions of what Italian food could be.

pork, salt, sugar, spices and color, flavors, sodium nitrate.
Tougher than Shoe Leather
Jan 22, 2016  |  By Lucilla Mancinelli
Taste was good if we could eat it.......I definitely will not order this again.........I couldn't even put my teeth through the meat........I expected this meat to be tender because of the curing proces.......I was very disappointed!
Just what i expected
Apr 4, 2015  |  By Toivo fleck
The Spec was as good as in Italy. Glad to know i can get it.
Great
Jan 15, 2015  |  By R
Tasty product. Ordered it as a gift recently and the person who received it was very happy. I ordered something that comes from the north of Italy, where I am knowledgeable about the foods, and was very pleased that d'Italia carried this product.
user of products
Jul 12, 2014  |  By Michael J Firriello
Great products
delicious and authentic
Jun 18, 2014  |  By rudolph agosti
My parents are from the area speck is made. This is delicious and authentic.
Poor quality
Sep 25, 2013  |  By Charles Fisher
compared to last years speck this is poor to sat the least . It isn't dried like last years and doesn't have the flavor of last year.
Recla Speck
Jan 4, 2013  |  By ugo
"This is a 5 star product! Quality is very good and much appreciated in Italy. Great when sliced thin and eaten with Italian grissinis; even better when sliced thicker, cut in small pieces and eaten with pieces of ciabatta bread as they do in Trentino Alto Adige, the Italian region where the speck comes from. Great as ""Tapa"" with friends."

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