TABLE OF CONTENTS
Best Slovenian Dry-cured Ham Types
The gold standard of Slovenian cured meats - Kraški pršut, also known as Karst prosciutto or simply Karst ham, is a non-smoked, dry-cured ham with more than a hundred years old tradition. Its truly authentic flavor is the result of favorable climate conditions in the Karst region, which have a direct influence on the dynamic of drying and aging.
Regardless of today's technological innovations, the manufacturers of this prized ham have retained the traditional methods of production. Rich in vitamins and minerals, this extremely nutritional dry-cured ham also has an even higher protein content than the one found in cooked meat.
With its recognizable pear-shaped appearance, Prekmurska šunka easily differs from other Slovenian cured meats. Made by choosing only the finest of pork legs, together with the skin and bacon, Prekmurje hams are traditionally dry-cured in salt and spices, smoked and then gradually coated with a mixture of buckwheat flour, red peppers and spices.
Lastly, they are left to mature for a period of at least 6 months. During that time, relatively dry but harsh winters, with brisk air coming from Goričko hills, and other conditions typical for the continental climate together contribute to the making of the final product.
Vipavski pršut is a traditional cured meat product originating from the Vipava Valley. The selected pig thighs have no trotters, and the skin is intact in order to preserve the natural distribution of fat and meat. They are seasoned with sea salt and hung to dry for several months under suitable weather conditions in the region.
Once cured, this bone-in prosciutto should weigh over 6 kilos. When sliced, the color is deep ruby red, the aroma is rich and full, typical of dry-aged meat, and the texture is dry, supple, and melting in the mouth. Vipavski pršut has a deep saltiness and lower moisture content than many other prosciuttos.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.