Karst pork neck

For the Karst pork neck we choose the best fresh meat from the pork necks. We season them with a mixture of sea salt and selected herbs amongst which pepper and garlic prevail. Then we dry the pork necks for 10 weeks in a special net or in the intestines. During the drying process it obtains its specific shape due to the net. A properly dried pork neck is red or dark red in colour and has exactly the right amount of fat to give it the necessary succulence.