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.
041 447 854
By appointment. Reservation mandatory.
SLO, IT, EN, CRO
Prosciutto matured in Karst with teran extract