Delicious meat products
Stout hands carefully lay the selected pork thighs onto the robust oak table. A precise hand covers them in a thick layer of sea salt. Then it hangs it on wooden hangers under the cold stone vaults. Now the time for ripening arrives. The prosciutto hangs high on the hangers, swerving in the gusts of the Karst wind that blows through the open windows on the south side of the spacious drying room. In the following months the prosciutto is slowly dried. The previously tender red meat starts to obtain a dark red colour, an inviting aroma and a full, ripe taste.
This is how we use to make prosciutto. Today, the procedure is very similar. The prosciutto and other local specialities are still made from the most natural ingredients and seasoned with the wise experience of our ancestors.