Have I ever told you about the prosciutto made in the Slovenian Karst region?
Kraški Pršut (Karst Prosciutto)
Basically just a leg of dried, cured ham, what makes this special is simplicity and climate. There are only a few key ingredients:
- high quality pork
- sea salt
- Burja-the name of the strong wind that blows here
- time-12-16 months to be exact
Karst prosciutto is a protected geographical indication, meaning that in similarity to
“champagne”, it can only be labeled as “karst prosciutto” if it’s made in this region.
The Slovenian Karst (or Kras, as they say in Slovenia)
The karst is a very special place in Slovenia, where the conditions are harsh and the wind blows strong. The burja often blows in gusts, and can be bone-chilling cold, especially in the winter, and has a reputation of tearing through trees and ripping up roofs along the Adriatic coast. In the Vipava area of Slovenia between the Adriatic coast and the Julian Alps, wind speeds can exceed 200 km/h (124 mph!!).
These are the conditions that make kraški pršut so special.
People who live in the Karst region of Slovenia have adapted, and build their houses (many of which are several centuries old!) to form a courtyard in the middle. This way they can still be outside and enjoy the sunshine, and be shielded from the wind by the walls of their houses.
Here’s a picture of the courtyard of a house I visited in the Karst region. It’s surrounded by walls on all four sides. I just love this outdoor kitchen! The owner said the original walls are from the 1300-1400’s. Of course it’s been renovated since then.
What better way to enjoy this special prosciutto than with avocado! Even though I haven’t been eating as much avocado here in Ljubljana as I normally do at home, I still enjoy it from time to time. Check out these other avocado recipes here.
As they say in Slovenia, dober tek (bon appetit)!
- 1 avocado
- about 10 pieces of prosciutto
- oil for drizzling on top
- sea salt (optional)
- Slice the avocado and wrap each slice in prosciutto. Drizzle with oil (I use avocado oil just because). Add salt if you'd like.