Recla’s jewel in the crown, “Oltspeck” stands out for its curing period of over eight months. High quality meat and painstaking craftsmanship make it an outstanding product for real gourmets. A heady bouquet of aromatic notes accompanies the melt-in-your-mouth quality of this speck. Finally, the special consistency due to the extended curing will allow you to cut very thin slices with an unsurpassed taste.
Speck Recla on celery and apple
For 4 people
200 g white celery
200 g green apple
4 tbsp olive oil
2 tsp lemon juice
Salt and freshly ground pepper
50 g flaked parmesan
1 tbsp fresh grated horseradish
32 slices Recla speck
30g watercress and shiso for garnish
Wash the apple and celery and peel the apple, then cut both into thin slices. Next, add the olive oil, lemon juice, salt and pepper and season the celery. Arrange the salad and apple on a plate and sprinkle the parmesan and horseradish on top; then arrange the slices of speck. Finally, garnish with cress and shiso and serve.