Karst prosciutto

Karst prosciutto is made from carefully selected pork thighs with the bone. We season the thighs with sea salt from Sečovlje and hang them on wooden hangers. Each and every piece of prosciutto is exposed to the fresh air and the Karst winds. After a good four months we squeeze the excess moisture from the prosciutto. In the following eight months the Karst prosciutto slowly, but evenly, dries and ripens. The previously tender red meat starts to obtain a dark red colour, an inviting aroma and a full, ripe taste. This is how the Lokev prosciutto – the true Karst prosciutto with the best flavour – sees the light of day.

The Lokev prosciutto has a recognisable aroma and taste. That is why they say it goes from mouth to mouth.