Karst Prosciutto PGI


We have added only salt and time

In the heart of the Karst, this beautiful landscape where the interplay of salty winds from the sea and cold winds from the mainland gives rise to the famous Bora wind, you will find Šepulje, home to the largest prosciutto factory in Slovenia. It is here that thousands of prosciuttos mature each year.

Sol in Rožmarin

Geographical indication

Karst Prosciutto belongs to the group of Mediterranean prosciuttos and carries the EU protected geographical indication. The protection of Karst Prosciutto is based on the natural and climatic conditions of the Karst region, the tradition and transfer of knowledge from locals to present generations, its long-standing reputation, and most importantly, its recognizable quality.

Selection of Karst prosciutto

In our selection, you will find Karst prosciutto with different aging times. The differences between the 12, 16, and 20-month prosciuttos are not only in weight but also in composition, texture, color, aroma, and taste. Each one is prepared with meticulous traditional methods.

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The tradition of preparing Karst prosciutto

The preparation of Karst prosciutto is indeed a challenging and time-consuming process. At our company, we proudly emphasize the slogan "We have only added salt and time." As the custodians of the secrets of prosciutto making, we have taken great care to preserve the tradition of prosciutto production in the Karst region.

A detailed description of all stages of prosciutto aging
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Following in the footsteps of our grandparents ~

We continue the dedicated knowledge and longstanding experience of our ancestors with utmost respect for tradition. For the production of our premium prosciutto, we carefully select pre-trimmed hind legs, and we exclusively use coarse sea salt during the salting process. The salting phase consists of two parts and is more important than it may initially seem, as it initiates the preservation process.

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~ through resting in the Karst winter ~

While the prosciutto "breathes," the salt from the exterior evenly penetrates the interior of the hind leg. Since we produce prosciutto throughout the year, we recreate the "Karst winter" in closed cold rooms, ensuring high hygiene standards. Finally, with a temperature increase, we awaken the prosciutto from its hundred-day slumber, activating enzymes in the meat and commencing the aging process.

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~ a top-quality product is born

During the aging process, the unique aroma and flavor of the prosciutto develop, which is why we must carefully control the temperature and humidity of the air. Whenever possible and when the conditions outside are ideal, we open the windows because "there's nothing quite like the Karst bora wind." Towards the end of the aging period, the technologist repeatedly pierces the meat with a needle, relying on their expertise and years of experience to assess the level of maturity.

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The nutritional value of Karst prosciutto

Karst prosciutto is recommended from a nutritional perspective as it contains a small amount of salt and fat. It is rich in vitamins and minerals. Its protein composition is even better than fresh meat, as a significant amount of protein is lost during cooking fresh meat. Due to the breakdown of proteins, it is easily digestible and has high nutritional value.

Nutritional value per 100 g of the product


28 g


19 g (of which saturated acids 7,2 g)


5,5 g


0,8 g


1171 kJ / 281 kcal

High protein content

Rich in vitamins and minerals

High nutritional value

Different packaging, same quality

For easier preparation of delicious snacks or use in cooking, we also offer our meats in presliced packaging.


The tradition of preparing Karst prosciutto

Following in the footsteps of our grandparents ~


Karst prosciutto is a masterpiece that could be endlessly talked about, but do we truly realize the amount of effort put into the long journey to achieve that delicate slice with such a rich aroma? It is true that we have added only salt and time to Karst prosciutto, but the story that unfolds during this time is certainly worth capturing.

Our grandparents worked hand in hand with the Karst nature, and from that, true mastery was born. We continue their legacy with utmost respect for tradition, embracing their dedicated knowledge and years of experience.

For our top-quality products, we carefully select prepared ham legs, cut into their distinctive shape, and undergo tempering to enhance the efficiency of the salting process.

The salting phase consists of two parts and is more complex than it may initially seem. We use only coarse sea salt, and the temperature and humidity must be optimal as we are entering the preservation phase. The mildly salted ham legs are placed on shelves in the salting room, and after completing the first part of salting, they are cleaned and salted once more. The process typically takes an average of 14 to 16 days, and if the hams are larger, the time is proportionally extended.


~ through resting in the Karst winter ~


Next comes the resting phase, where our grandparents hung the prosciutto on attics. During this time, the prosciutto needs to “breathe,” and the concentrated salt in the outer layers slowly and evenly penetrates into the interior of the ham. In our prosciutto factory, where we produce prosciutto year-round, we recreate the “Karst winter,” which actually lasts for approximately three months. Due to high hygiene standards during the preservation process, it takes place in enclosed spaces, and the temperature must be low, resembling winter conditions, as the hams are sensitive to spoilage.

The resting period continues until spring, when nature begins to awaken in the Karst region. It is then time to awaken prosciuttos from their hundred-day slumber. We warm up our “attics” to 22°C and gradually cool them down to achieve a core temperature of 16°C, which is also the ideal temperature for aging. Up until this point, the focus was on preserving the prosciutto, but with the increase in temperature, the enzymes in the meat become activated, and the aging process begins.


~ a top-quality product is born


The next step involves coating the muscle with a special mixture of pork fat, spices, and rice flour. This prevents the outer layers of the muscle from drying faster than the inner layers, which could result in the formation of a tough crust on the prosciutto. The mixture is designed to facilitate even drying throughout the meat.

During the aging phase, enzymatic processes take place, giving rise to the unique aroma and flavor of Karst Prosciutto. The prosciutto develops a complex aroma, and the muscle becomes tender, creating a melt-in-your-mouth experience. Temperature and humidity play a crucial role in the aging process, and they must be carefully controlled. Whenever possible, and when outside conditions are ideal, we open the windows to allow the Karst bora wind to flow through. It is believed that this wind contributes to the exceptional quality of the prosciutto.

After the aging process is complete, a skilled technician assesses the aroma of the prosciutto by repeatedly piercing the muscle with a needle. This needle is actually made of a horse bone, which has the unique ability to quickly absorb and dissipate odors. Through sensory evaluation of the aroma, the expert evaluates its characteristics, intensity, and consistency. This step is crucial as it serves as an important indicator of the prosciutto’s quality.