Dry salting with a moderate amount of salt
When it comes to making dry-cured meats, the people from the Karst region always use dry salting and a moderate amount of salt, which is why the products are typically appropriately salty-sweet.
45 years of dedication to quality
Efforts to protect Kraška panceta ZGO (Karst Pancetta PGI) have been underway for 45 years. In October 1977, the producers of cured Karst meats (Kras Sežana and MIP Nova Gorica) initiated the protection of Kraški pršut ZGO (Karst Prosciutto PGI), Kraški zašink ZGO (Karst Cured Pork Neck PGI) and Kraška panceta ZGO (Karst Pancetta PGI). With a focus on the authentic Kraška panceta, the producers aimed to emphasize the tradition of drying and aging pancetta in the Karst region and to raise consumer awareness accordingly.
Pancetta and cured pork neck product range
Pork neck and pancetta, dried in the Karst region, have sensory properties that set them apart from pork neck and pancetta dried in other areas. The favorable climatic conditions in the Karst region ensure the desired drying and aging process, resulting in a delicate texture, full aroma, and intense ruby red color of the slices. Great care has been taken in developing the gastronomic offerings, making them highly regarded as a culinary specialty. See for yourself.
Karst Pancetta PGI
Here, where the mild Mediterranean climate meets the cold continental air, the famous Karst pancetta PGI (Kraška panceta ZGO) with protected geographical indication is produced.
This gastronomic specialty boasts a long and rich tradition, as evidenced by records dating back to the year 1689. Our ancestors, through time and valuable experience, have developed practical knowledge and technological skills that have laid the foundation for the refined product we value today. The masterful skills that have been passed down through generations have now embraced new technology, contributing to more efficient and sustainable production.
Karst pancetta PGI is truly unique. It differs from other dry cured pork belly produced in different regions in terms of its cut and manufacturing processes. The method of dry salting, as well as the drying and aging without any heat treatment, are just a few of the technological procedures that are essential for the authentic slice of this exquisite Karst delicacy.
Karst Cured Pork Neck PGI
The locals in the Karst region take pride in the tradition of curing Karst cured pork neck. It is called "zašinek," "zašiunik," or sometimes "ošokolo."
Curing the pork neck together with the neck bones without any casing, as it was originally done as a single piece, was impractical and therefore abandoned by the locals. The product would become excessively dried, the surface would be firm and dry, and the muscle surface would often crack, resulting in a significant amount of trimmings during slicing.
A more economical approach was adopted for this precious cut of pork neck. The salted pork neck was placed in a natural casing before the curing process; initially, it was a pig bladder, but later a natural intestine was used. The pork neck was distinctively tied with a string on the outer side, giving it an appealing appearance.
Different Packaging, Same Quality
For easier preparation of delicious snacks or use in the kitchen, we also offer our meats in presliced packaging.