Collection: Homemade meat
At homeor dried meat products
Salting, smoking and drying are the oldest ways of preserving meat. Each piece of pork had its purpose. Consumption of meat and products followed the seasons and holidays.
The ripening of the meat took place in completely natural conditions and is still the case today. Prosciutto was dried in the Karst for at least a year and a half, pancetta for 3-4 months, and the neck (zašink) for 4-5 months.
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Home-made prosciutto-PIECE 700g-900g
- Regular price
- €25,53
- Sale price
- €25,53
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Homemade pancetta Cigoj 250g-300g
- Regular price
- €13,00
- Sale price
- €13,00
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Homemade salami-dry 210g-250g
- Regular price
- €7,80
- Sale price
- €7,80
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Homemade dry sausages 210g-300g
- Regular price
- €7,99
- Sale price
- €7,99
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Homemade salami-Cigoj 170g-400g
- Regular price
- €14,30
- Sale price
- €14,30
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Carniola sausage - protected geographical indication
- Regular price
- €4,81
- Sale price
- €4,81
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