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(€20.62 kg)
For centuries, the best pork hams have been selected in the Karst region at the beginning of December and salted with coarse sea salt from the Piran salt pans. The hams are then salted for three months and left to rest in the cool of the Karst winter.
In spring, the salted hams are hung up in the attic, where the pleasant Karst wind dries them slowly. Dry, cold wind from the mountains gives the ham its characteristic aroma and taste.
At least 1 year is required until the ham is ripe. The dry climate has given Karst prosciutto its attractive rosy-red colour, noble taste and firm consistency.
Ham that matures in more humid areas is softer in texture and also has a higher water content.
Packed in a decorative box - delivery by parcel service
Data sheet
Specific References