Prosciuttio

The Karst landscape is wrapped into subdued grey and brown nuances. The Karst wind is ever louder on its way through the little holes amongst the shutters. The bell in the church of St. Michael rings three times. Strong hands place the carefully selected pork thighs on the rough oak table. A precise hand covers them in a thick layer of sea salt. In the air, the aroma of the meat mixes with the pleasant aroma of the sea. Then they are hanged on the wooden hangers under the cold stone vaults. The meat slowly starts to dry in the sharp winter air. After a good three months the careful hands place each piece of prosciutto separately between two wooden boards and weigh them down with heavy stones. This makes any excess water drain out.

Now commences the period of ripening. The prosciutto hangs high up, swaying in the first gusts of the spring Karst wind, which barges through the widely open windows on the south side of the spacious drying room. During the next eight months the prosciutto slowly, but evenly dries out. The previously light red meat now obtains a dark brown colour, an inviting aroma and a full, ripe taste.

The autumn returns to the land. Now the ripened prosciutto is swaying gently in the air. The voice is spread from mouth to mouth.

Thus, the Lokev prosciutto is born.