Karst meat products PGI

PROTECTED PGI GEOGRAPHICAL INDICATION (EUROPEAN PROTECTION)

 

An agricultural product or foodstuff has a special quality, reputation and other characteristics that are the result of the conditions and factors of a certain geographical environment.

Prosciutto, pancetta and zašink are a legacy of master skills and knowledge. Favorable climate, technological traditions and experiences of old masters gave them a soul, created a difference and recognizability. Tradition and the evaluation of natural resources were the basis for starting the production and marketing of Karst meat products.

The production of Karst prosciutto, Karst pancetta and Karst zašinka is limited to the plateau of the native Karst. All production processes - from salting fresh thighs, meaty bacon and neck, to preparation for sale - take place within a limited geographical area, only the purchase of raw materials is possible outside it. Based on the quality scheme defined in European and national legislation, Karst meat producers have decided to protect the geographical indication. All production processes are carried out according to a precisely prescribed production specification. The condition for obtaining the certificate is the successful completion of supervision by the Ministry of Agriculture, Forestry and Food of the organization for control and certification.

ENVIRONMENTAL IMPACT

  

The Karst plateau rises steeply and the Gulf of Trieste and the outskirts of the Vipava Valley, on the other hand it falls into the Brkini hills. It is a landscape of different formations - windy and rocky, but at the same time cultivated and homely. In it we meet stones, bora and drought, as well as warmth, sun, sheltered kindness and order. The Karst is one of the most distinctive regions in Slovenia, which is also clearly demarcated from neighboring regions.

The Karst is characterized by thermal installations with cold inland air intrusions, which are most obvious and frequent in the cold half of the year. Due to the pressure of cold air from the northeast towards the warm sea of the Gulf of Trieste, a characteristic karst bora is formed here, which plays an important role in the maturation of karst cured meat products.

WE FOLLOW TRADITION

The Mother Karst is a land of stone, karst meat and Teran. The stone has always dictated the way of life in the Karst.No.the man adapted to the landscape and undertook the careful cultivation of the famous redif the fingers (terra rossa). Massive stone-built homesteads provided shelter and a favorable microclimate for the maturation of meats and teran. Karst meat producers have always taken advantage of favorable climatic conditions: temperatures, humidity and air circulation.

The quality of fresh raw material, which must be properly chilled, is extremely important for the quality of Karst prosciutto, Karst pancetta and Karst ham. All Karst meats are characterized by a traditional dry salting process, which means that salted thighs, bacon and neck are stacked on shelves. Only sea salt has always been used for salting, the permitted additives are pepper, garlic and sugar. The controlled use of salt when salting ensures a pleasant and barely perceptible taste of salinity.

THE KARST PROSCIUTTO HAM

 

The thighs of meat breeds of pigs are selected for Karst prosciutto. Before salting, the date of salting and the batch number and the PGI-protected geographical indication mark are applied to the skin. Salting is followed by the longest production process, in which drying and maturing take place simultaneously. Lighter thighs mature for at least a year, heavier thighs mature longer. Prosciutto matured over 16 months of age is marked with a black label. During prolonged maturation, an intense pinkish-red color of the slice develops. When the slice contains thin intermuscular fibers of adipose tissue, we speak of muscle marbling. The slice with the outer bacon and marbling is tender and juicy, full of flavor and rich in aroma. Both muscle and bacon contribute to the excellence of a slice of Karst prosciutto, which is why we are deprived of the rich aroma of matured meat and bacon in a lean slice with too little bacon.

The Karst climate gives the prosciutto its characteristic color, smell, taste and slightly firmer texture, which distinguishes it from other prosciuttos. Pampered prosciutto consumers in the Mediterranean especially appreciate such prosciutto. If you want to enjoy, choose Karst prosciutto. Hand-sliced prosciutto has always been a culinary experience. In doing so, the exercise is the work of a master. Place thinly sliced slices on a plate so that they wave lightly and elegantly on it.

KARST PANCETA

 

Dried, ripe meaty bacon has always been called bacon by the people of Kraš. This is a carefully selected meaty portion of the rib and partly belly bacon. The pancetta is shaped into a rectangle, 45 to 50 cm long and 18 to 20 cm wide. 9 to 10 rib canals are visible on the hair. According to the standard form and processing, pancetta is separated from other dried bacon. Gentle dry salting with sea salt and a sufficiently long drying-maturing period give it its characteristic quality. The thin slice is distinguished by the intense red color of the muscle and the creamy white color of the bacon. A higher proportion of muscle increases its color. The locals cut the bacon into thin slices on a wooden board, offering pepper, homemade half-white bread and dry white wine.

KARST ZAŠINK

Traditional Karst products also include dried neck, which the people of Kraš called zašink. Initially, it was dried together with the neck bones, later the neck was carefully separated from the neck bones and prepared for dry salting in the form of elongated cylindrical pieces. After salting, it was placed in natural wrappers and tied tightly with string, which gave it a particularly alluring appearance. In recent times, elastic nets have been used instead of string. The appearance of a slice of ham is characterized by intramuscular ingrowth of adipose tissue, which contributes to the fullness of smell and taste that develops during drying and maturation. It is characterized by a slightly salty taste, the texture of the muscle and bacon is slightly firm, smooth, but it decomposes quickly in the mouth and gives a feeling of fullness of aroma.

BON APPETIT

Karst meats - prosciutto, pancetta and ham - are characterized by the fact that climatic conditions affect the varied dynamics of drying / ripening, which contributes to the intense color and fullness of aroma. During ripening, temperatures and humidity range within optimal conditions, resulting in nutrient-rich products with a high content of protein, vitamins, minerals and also beneficial ingredients in adipose tissue. During maturation, proteins are broken down into simpler and easier-to-digest ingredients.

Prosciutto, pancetta and zašinek are energy-rich products. They are suitable for all generations. There are many events in life that can be ennobled with delicious slices of prosciutto, bacon and neck.

Karst meat producers have adjusted their supply to demand. In addition to whole pieces, halves and quarters, slices packed in a vacuum or modified atmosphere are also available.

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