Cured Meats
Karst Prosciutto
Kraški pršut
Slovenian Littoral, Slovenia
Pork leg salted and dried in the burja, the dry wind that scours the Karst plateau — no smoke, no cooking, twelve months minimum in stone drying rooms.
Original eatfuls sticker artwork
What it is
A closer look at Karst Prosciutto.
Pork leg salted and dried in the burja, the dry wind that scours the Karst plateau — no smoke, no cooking, twelve months minimum in stone drying rooms.
What to look for
Know it when you find it.
The rind is dark and the meat deep red with a hard white fat edge. Buy it sliced to order in the Karst villages between Sežana and Komen.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Karst Prosciutto.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Აპოხტი
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Romania
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Ireland
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Bagún agus cabáiste
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