Koline. On every farm, this traditional pig slaughter and processing festivity used to be a long-awaited family event that people were looking forward to. How couldn’t they, when abundant feasts and meat on the table were scarce, while today they are available to almost everybody.
The tradition is not extinct yet; this year it will be relived also at Špacapanova hiša. We will gather on December 6 at 5PM in Komen, where we will experience a genuine koline atmosphere alongside traditional food, wines by visiting Karst wine growers and music from dusty vinyl records.
We will taste prosciutto, aged for at least 36 months, cooked prosciutto with horseradish, prata (bread roll with smoked pork), pancetta, cracknels, brawn, Karst cheese, tongue with onions, pot barley mineštra (vegetable stew), brains with eggs, livers with polenta (cornmeal mush) and curd cheese, krodegine (pig skin sausages) in dough or embers, mulce (sweet pork sausages) and sausages with sour turnip. Of course, we won’t be short of Dutch-oven baked pork neck, with plenty of potatoes and masonry-oven baked sourdough. And for the final touch, Špacapan štruklji (curd cheese rolled dumplings).