Collection: Homemade meat

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.

Dried meats of the Karst and Brkini they differ in the design of individual pieces of meat, the use of spices and the method of drying.

The offer of meats from the Karst and Brkini is an ethnological heritage and wealth that we must preserve as a gastronomic specialty and as an unforgettable taste of our places.