Already for centuries farmers in the immediate vicinity of Lipica began to prepare meat delicacies of the karst in this sparsely vegetated world in the beginning of November, according to traditional methods. The favourable climate of the karst was first used by the “Emona” meat industry from Zalog in the fifties of the last century, when they began to produce karst dried ham.

For the drying of the hams were used grain storages in the surrounding villages at that time. The tradition of the production of karst meat products has been handed down from generation to generation, according to traditional recipes of our grandparents.