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910418
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A quarter of a piece natural Kraški Pršut - Karst Prosciutto matured 12 to 16 months
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Availability date:
Vacuum-packed | 100 days |
Kcal | 272 Kcal |
Fat | 17g / 100g |
Ingredients | Made from pork, sea salt |
Kj | 1133 Kj |
Weight | ca. 1400 GRAMM |
Producer | Pršutarna Lokev na Karasu d.o.o,, Lokev 9, 6219 Lokev, Slovenija |
saturated fatty acids 100 ml | 6,0g / 100g |
of which sugars 100 ml | 0g / 100g |
protein 100 ml | 29g / 100g |
carbohydrates 100 ml | 0,3g / 100g |
salt 100 ml | 4,9g / 100g |
ARA recycling lizenz number | 21098 |
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.
It takes at least one year for the ham to mature. Due to the dry climate, the Karst Prosciutto has an attractive rosy colour, an exquisite flavour and solid consistence.
Ham that matures in moister areas is softer in consistence and contains more water.
Shipped in a refrigerated packing – delivered by parcel service
the actual weight may vary
Natural prosciutto only salted with sea salt from Piran - no artificial additives
Einfach traumhaft guter Schinken (Prsut). Steht Parma, San Daniele oder Serrano in nichts nach. Dazu ein gutes Glas Rotwein (am besten auch aus Istrien). Den Schinken nicht gleich aus dem Kühlschrank essen, sondern etwas Temperatur nehmen lassen. dann schmeckt es noch besser."
Sehr, sehr gut vom Geschmack und nicht mit Zusatzstoffen, wie Zucker usw., verseucht.
So, wie ein Schinken sein muss und wie er "früher" auch mal aus Parma und Spanien war, bevor diese zu Massenware bei Aldi und Norma verkamen.
Hoffentlich bleibt dieser so!