Karst Prosciutto


We Only Added Salt and Time

In the heart of the Karst, this beautiful landscape, where light salty winds from the sea and cold winds from the mainland meet, lies the village of Šepulje, where the largest prosciutto processing plant in Slovenia is located. This is where thousands of prosciuttos mature every year.

Sol in Rožmarin

Geographical Indication

PGI Karst prosciutto belongs to the group of Mediterranean dry cured hams and has an EU protected geographical indication. The protection of the Karst prosciutto comes from the natural and climatic characteristics of the Karst region, from the tradition and the transfer of knowledge of the locals to today's generations, from its long-standing reputation and above all from its distinctive quality.

Karst Prosciutto Range

In our range of products, you will find PGI Karst prosciutto with different maturation periods. 12, 16 and 20 month-long cured hams differ in weight, composition, texture, color, smell and flavor, while each is prepared in the traditional way.

12 Months of Maturation
16 Months of Maturation
20 Months of Maturation
kras logotip

The Tradition of Preparing Karst Prosciutto

The preparation of Karst Prosciutto is a demanding and time-consuming process. "We only add salt and time" is a slogan that we proudly emphasize at our company, where as heirs of the secrets of prosciutto we have ensured that its tradition has been preserved.

Detailed Description of All Prosciutto Maturation Stages
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Following the Footsteps of Our Grandparents ~

The knowledge and years of experience of our ancestors are carried forward by us with all due respect for tradition. For the production of our high quality prosciuttos, we carefully collect the already trimmed thighs, and we use only coarse sea salt during the salting. The salting phase consists of two parts and is more important than it seems at first sight, as with it the conservation begins.

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~ While Resting In Karst Winter ~

While prosciutto "breathes", the salt from the outside passes evenly inside the thigh. Since prosciutto is produced all year round, we recreate the "Karst winter" which, due to the high sanitary standards, takes place in closed cold rooms. Finally, when the temperature rises, the prosciutto is awakened from a hundred days of long sleep, the enzymes in the meat are activated and the maturation can begin.

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~ On the Storage Barn a Quality Product Is Born

During maturation, the unique smell and taste of prosciutto develops, so the temperature and humidity of the air must be carefully controlled, yet when possible and the conditions outside are ideal, we open the windows, because "there is nothing better than the Karst Bora wind". At the end of maturation, the technologist repeatedly injects the muscle with a needle, and based on skills and years of experience, assesses the degree of maturity.

Lovrov list

The Nutritional Value of Karst Prosciutto

Karst prosciutto is a nutritionally recommended product that contains a small amount of salt and fat. It is rich in vitamins and mineral salts. Its protein composition is even better than fresh meat, as fresh meat loses a lot of protein during cooking. It is easily digested due to the broken down proteins it contains and has a high nutritional value.

Nutritional Value per 100 g of product


28 g

Total Fats

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


5,5 g

Total Carbohydrates

0,8 g


1171 kJ / 281 kcal

High Protein Content

Rich in Vitamins and Mineral Salts

High Nutritional Value

Different Packaging, Same Quality

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


The Tradition of Preparing Karst Prosciutto

Following the Footsteps of Our Grandparents ~


The story of Karst prosciutto is a masterpiece that could be told endlessly, but do we really realize how much effort goes into the long way to reach a delicate slice with such a rich aroma? That we only added salt and time to Karst prosciutto is, of course, true but the story is certainly worth noting.

With the Karst nature, our grandparents and our grandmothers worked hand in hand, and from this was born the mastery, which, together with the knowledge and years of experience, still continues today with all respect for tradition.

For our high quality products, we carefully collect the treated thighs, trimmed into characteristic shape and perform the tempering which helps to make the salting more effective.

The salting phase is made up of two parts and is more complex than it seems at first sight. We only use coarse sea salt, and the temperature and humidity must be optimal, since we are talking about the conservation phase. The lightly salted thighs are placed on the shelves of the salting room and cleaned and salted for the second time after the first part of salting. The procedure takes on average from 14 to 16 days, and if the prosciuttos are heavier, the procedure time is also proportionally lengthened.


~ While Resting in the Karst Winter ~


Then comes the resting phase, when our grandparents hung prosciuttos on storage barns. During this period, prosciutto must “breathe”, and the concentrated salt in the outer layers must pass slowly and evenly inside the thigh. In our meat processing plant, where prosciutto is produced throughout the year, we recreate “Karst winter”, which actually lasts about three months, because, due to the high sanitary standards, prosciutto must be stored indoors and the temperature must be low – as in winter, as the thighs are sensitive to deterioration.

The rest lasts until spring, and when the nature of the Karst begins to wake up, the time comes to awaken prosciuttos from a hundred days of sleep. We heat our “storage barns” to 22 degrees centigrade, then gradually cool them to reach a core temperature of 16 degrees centigrade, which is also the maturation temperature. So far we have talked about preserving prosciutto, while as the temperature rises, the enzymes in the meat are activated and maturation can begin.


~ on the Storage Barn a Quality Product is Born


The first greasing of the muscle bands is performed with a special finishing consisting of a mixture of pork fat, spices and rice flour. This prevents the surface layers of the muscle from drying out faster than those inside, leading to fouling of prosciutto, while at the same time the mixture is designed to allow further drying.

During the ripening phase, enzymatic processes take place which provide a unique smell and taste of Karst prosciutto – a complex aroma develops, the muscle softens and that is why Kras prosciutto slice melts in the mouth. A well-defined temperature and humidity of the air are essential for maturation, so we must monitor them carefully, but when possible and the conditions outside are ideal, we open the windows, because “there is nothing better than the Karst Bora wind”.

After completing the maturation process, it is technologist’s turn who repeatedly injects the needle into muscle bands of prosciutto, and based on many years of experience he evaluates the smell. The needle is essentially a horse bone which, due to its composition, quickly absorbs and loses odors. By means of the sensory control of odors, the expert evaluates its characteristics, intensity and conformity; last but not least, it is a very important indicator of the quality of prosciutto.