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.
Natural prosciutto matured 12-14 month only salted with sea salt from Piran - no artificial additives Natural prosciutto matured 12-14 month only salted with sea salt from Piran - no artificial...
Natural prosciutto matured 12-14 month only salted with sea salt from Piran - no artificial additives Natural prosciutto matured 12-14 month only salted with sea salt from Piran - no artificial...
A quarter of a piece natural Kraški Pršut - Karst Prosciutto matured 12 to 16 months A quarter of a piece natural Kraški Pršut - Karst Prosciutto matured 12 to 16 months
A quarter of a piece Kraški Pršut - Karst Prosciutto matured over 16 months A quarter of a piece Kraški Pršut - Karst Prosciutto matured over 16 months
A quarter of a piece Kraški Pršut - Karst Prosciutto ca. 1,3 kg matured over 19 months A quarter of a piece Kraški Pršut - Karst Prosciutto ca. 1,3 kg matured over 19 months
A half of a piece Kraški Pršut - Karst Prosciutto matured 12 to 14 months A half of a piece Kraški Pršut - Karst Prosciutto matured 12 to 14 months
The king of the Karst Prosciutto - Kraški Pršut, matured for 12 months without skin and bones The king of the Karst Prosciutto - Kraški Pršut, matured for 12 months without skin and bones
The whole Karst Prosciutto - Kraški Pršut, with bones, matured for 16 months The whole Karst Prosciutto - Kraški Pršut, with bones, matured for 16 months