Karst Prosciutto was designated by the European commission as a product protected by its origin. The unique geographical conditions in the southwestern part of Slovenia are the ones that transform the ham into the delicious tender ruby prosciutto.
The Karst region is famous for its cold Dora winds that cures the ham along with some salt from the Secovlje salt pans in Slovenia. To make it you need two things time and salt. They are hung on wooden hangers to dry. After 3 months of cryotherapy, the hams are placed between two wooden boards to get rid of water. They are then hung high is the ceiling to get some fresh Dora air. Overall the process takes at least 12 months sometimes longer depending on the size of the ham. The result is a true Karst prosciutto. It has a special taste and texture.
The process of making this special dried ham has been going on for centuries. Today Karst prosciutto can be found all over Slovenia and some surrounding countries. You can even find some here in the states but you will likely have to buy a whole ham which will cost between $200-$300 dollars.
When putting together the appetizer for Slovenia be sure to pair it with a soft sheep’s cheese like a farmers cheese and some slices of fresh cantaloupe for wonderful treat. In Slovenia this would typically be served with a red wine called Teran but any wine would be lovely with it.
Did you know that nearly one in nine Slovenians are beekeepers? If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast served with Roasted potatoes plus their famous dessert called potica.
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Karst Prosciutto (part of a charcuterie platter)
- 8 ozs Karst Prosciutto
- 1/2 Cantaloupe Sliced thinly
- 1/2 lb Sheep's cheese
- 8 Olives
- Arrange all the ingredients on a board
- Serve with wine