Koline. On every farm, this traditional pig slaughter and processing festivity used to be a family event that people were awaiting eagerly. How couldn’t they, when abundant feasts and meat on the table were scarce, while today this luxury is available to almost everybody.<\/p>\n
The tradition is not extinct yet; this year it will be relived also at \u0160pacapanova hi\u0161a. 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.<\/p>\n
We will taste prosciutto, aged for at least 36 months, cooked prosciutto with horseradish, prata, pancetta, cracknels, brawn, Karst cheese, tongue with onions, pot barley mine\u0161tra, brains with eggs, livers with polenta and curd cheese, krodegine in dough or embers, mulce 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, \u0160pacapan \u0161truklji.<\/p>\n
As we want to remake the atmosphere of the days when koline was a widespread event in Slovenia, we will prepare good food and host Karst wine growers, who, in their philosophy, emphasise natural wines – Vasja \u010cotar (Vina \u010cotar), Matej \u0160vara (Kmetija Brajda), Dejan Kukanja (Vina Kukanja) and Sebastijan \u0160temberger (Vina \u0160temberger).<\/p>\n
All informations are available here (click).<\/strong><\/span><\/a><\/p>\n