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Ljubljana (Slovenia)
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Meat
Food Flavour DNA
Nutritional Values
550kcal
34gProtein
—Carbs
46gFat
—Fibre
350 gServing
* Per serving · 350 g. May vary.
Kraški pršut
How to order / say it
Say it
Kraški pršut
Order
One plate of Kraški pršut, please.
Locally
En krožnik Kraški pršut, prosim.
Say locally
Air-dried ham from the Karst region, known for its rich flavor and delicate texture.
Why try it?
Kraški pršut is a quintessential part of Slovenian culture and a celebrated delicacy in Ljubljana. Its unique production method involving the cold and dry bora wind makes it unlike any other cured ham in the world.
How it tastes
Kraški pršut has a delicate, slightly salty taste with a rich, buttery texture that melts in your mouth. Its aroma is deeply savory and nutty, often served thinly sliced to highlight its refined flavors.
Origin & History
The tradition of making Kraški pršut dates back to the Roman times but gained prominence in the Kraški region in the 17th century. Over the decades, the craft has been refined to an art form strictly following inherited methods, which were passed down through generations. It remains a symbol of Slovenian gastronomic heritage.
Recipe
Ingredients
- 🥩 500 g Pork leg
- 🧂 20 g Sea salt
- 🧂 5 g Pepper
- 🧂 3 g Juniper berries
- 🌿 2 g Rosemary
- 🧄 10 g Garlic
Method
- 1 Select high-quality pork legs and trim excess fat.
- 2 Rub the legs with a mixture of sea salt and spices.
- 3 Hang the legs in cold, dry conditions for the curing process.
- 4 Allow the meat to age for at least 12 months.
- 5 Slice thinly and serve fresh.
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