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For decades now the best pork hams have been selected in early December in the Karst regions and have been salted with raw sea salt from the salines of Piran. The hams are salted for three months and in the coolness of the Karst winter they are allowed to rest. 

In spring, the salted hams are hung up in attics where the pleasant Karst wind dr...

For decades now the best pork hams have been selected in early December in the Karst regions and have been salted with raw sea salt from the salines of Piran. The hams are salted for three months and in the coolness of the Karst winter they are allowed to rest. 

In spring, the salted hams are hung up in attics where the pleasant Karst wind dries them slowly. Dry, cold wind from the mountains lends the ham its characteristic aroma and its typical flavour 

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Showing 1 - 7 of 7 items