Quality to be remembered
By offering protected and recognized local and traditional agricultural products and food, we preserve tradition and genuine flavours of our land.
The secret recipe for tasty and diverse Karst dry-cured meat products lies is guarded by the Karst bora wind.
Protected geographical designations for Karst meat products are based on favorable climate as well as creative knowlede and skills of wine makers. Karst people provide fort he authentic preservation of the dry – salting and long drying and maturing tradition. Karst meat products represent gastronomic culture of the Karst region.
Karst people have always reared pigs as well as salted and dried pieces of pork meat. In 1669, Valvasor wrote about Karst people:
These kind people help each other howewer they can and lead misreable lives; they are very satisfied if they have a slice of bacon (that can be easily digested beacause of hard work), onion and dry or thick, brown, rolly bran bread. In some places there is also great shortage of wood and, especially in summer, pure water.
Savoury rose red pršut
There is no doubt that Karst pršut is one the best quality among dry meat products. In appearance, it is similar to prosciuttos from other Mediterranean countries.
Pršut is cut into a beautiful oval shape. All excess fat is removed from the inner part of the leg so that the surface muscles are not damaged, and the outer part is skin with fat.
With an appropriate procedure of dry salting and after a long period of drying and maturing, Karst pršut gets a neven rose red color. The fat has a white color and only exposed outer part scan be slightly yellowish.
Pršut has the most distinctive smell and taste of all dry-meat products, even after eating we can still remember its pleasant smell and aroma which depends on the stage of maturity. Whenever we offer pršut to our guests, we show them our care and respect.
»Where the bora wind dries pršut and throats, is the home of teran.«
Pršut is accompanied by kraška panceta (succulent karst bacon) and kraški zašinek (dried neck). Both products are protected with geographical designation.
For the production of kraška panceta, meaty bacon is used. Meaty parts are evenly red with a distinctive smell and aroma of matured meat. It is served cut into tiny slices.
Kraški zašinek is dried and matured neck meat with a rose red color, full aroma and high nutrition value.
The Karst people have always given great attention to the production of sausages and salamis. Matured sausages and salamis are served with home-bread and wine.