Vipavski pršut

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.