Stara pršutarna in kisarna Q KOMEL

A tour of an old museum prosciutto facility brings the visitors back a century, to the time when the knowledge of drying meats on the Karst bora was being perfected and passed from one generation to the next. At the estate of his ancestors in Kobjeglava Simo, who also manages Bustri Grad Štanjel with his wife Farzila, kept the facilities and the processes he was entrusted with by his grandfather and father. He is happy to explain to the visitors the procedure of traditional drying of prosciutto and making of homemade vinegar in his vinegar facility. During the tour, he lets visitors in on little secrets that set a top quality product from an average one. He also prepares a tasting at the request of the guests.

Welcome Sima in Farzile Komel

Stara pršutarna in kisarna Q KOMEL

Kobjeglava 63
041 447 854

Working time

By appointment. Reservation mandatory.

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Languages spoken


Environmental protection measures

  • water and energy conservation
  • waste separation
  • use of environmentally-friendly soaps and detergents
  • use of eco-friendly paper
  • energy-efficient heating
  • energy-efficient light bulbs
  • purchase of raw material in the local environment 
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Prosciutto matured in Karst with teran extract