Kraška Panceta

Another premium meat product of southwestern Slovenia, Kraška panceta is a dry-cured pork belly, an unsmoked variety of bacon originating from the Karst plateau. Measuring 45-50cm in length and 18-20cm in width, the minimum weight of the standard raw-boned bacon cut is 4 kilos. The usual curing method involves coating the pork belly with coarse sea salt for about 5 to 7 days, followed by rinsing and re-seasoning it with salt and pepper.

Kraška panceta is then aged for at least 30 days, until the bacon becomes firm in texture and bright red, with thin creamy-white strips of fat running through the lean meat. The minimum weight of the final product is 2.2 kilos.