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.
5 products
  • Home-made prosciutto-PIECE 700g-900g
    Regular price
    €25,53
    Sale price
    €25,53
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    per 
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  • Homemade pancetta Cigoj 250g-300g
    Regular price
    €11,50
    Sale price
    €11,50
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    per 
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  • Homemade dry sausages 210g-300g
    Regular price
    €7,10
    Sale price
    €7,10
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    per 
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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
    €3,60
    Sale price
    €3,60
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    per 
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