Cheese from Pag - PAŠKI SIR – extra hard sheep’s cheese rich in essential oils produced by the family Pernjak, cheese making tradition since 1890, Kolan, island of Pag, Croatia. C alcium is especially important for tooth and bone formation, blood coagulation, correct...

SLADKI MUŠKAT (YELLOW MUSCAT) -  The wine has an intensive yellow colour which expresses its nobleness.

Natural prosciutto matured 12-14 month only salted with sea salt from  Piran <span class="TextRun Highlight...

White mixture in the can 250ml mixed with the popular Jancevec white wine enriched with natural carbonic acid also in the whole 24-bottle tray

Pag Kaese TARTUFIN truffle cheese with black truffle from the Adriatic coast

Cheese from Pag - Paški Sir  – extra hard sheep’s cheese  rich in essential oils  produced by the family Pernjak, cheese making tradition since 1890, Kolan, island of Pag, Croatia. C alcium is especially important for  tooth  and  bone ...

Wine-must is in contact with the skin of berries for a shorter period of time. Fermentation in stainless steel vats at a temperature of 14 to 18°C is controlled. 

Semihard cheese made from cow´s milk with a mild taste and aroma

A quarter of a piece natural  Kraški <span...

A quarter of a piece  Kraški <span...