Cured meats

Most of our cured meats are made from the Krškopolje pig, a Slovenian indigenous breed that has never been adapted to industrial demands and is renowned for exceptionally high-quality, flavourful meat. Raising a pig of at least 180 kilograms requires twice as much feed and time compared to industrial farming, and the difference is clearly reflected in the quality, texture, and taste. In addition, our farmers feed them exclusively natural food and ensure free-range rearing.

We produce our air-cured products in a purely natural way, following the traditional methods of our ancestors, using only salt from the Piran salt pans, pepper, and the bora wind. We leave our prosciutto to age for 3 to 5 years, giving microbiological processes enough time to develop an intense colour, a delicate texture that melts in the mouth, a powerful aroma, and an excellent sweet-salty flavour.

Alongside products made from the Krškopolje pig, you will also find the occasional salami and prosciutto made from wild boar and domestic pork in our cellar. You are warmly welcome.