Kraški pršut is dry-cured ham from the Karst plateau in southwestern Slovenia; salting, drying and maturing must happen in Kras to carry the EU PGI.

The European Commission says the name became a protected geographical indication in 2012 and that a mild Mediterranean climate meets the cold bora wind from the north-east, whose steady breeze and low humidity suit the drying of meat. The ham comes from whole fresh pork hind legs dry-salted with coarse sea salt. In Ljubljana, Gostilna Sokol lists Kraški pršut with olives and Slovenska hisa Figovec serves Karst prosciutto with cheese.

Where to eat Karst pršut in Ljubljana

2 editor picks for Karst pršut in Ljubljana, ranked by editorial score. All Ljubljana signature dishes · Karst pršut across every city.

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Make it at home

Serves 45 minEasy

Ingredients

  • 150g Karst pršut, sliced paper-thin
  • 100g Karst sheep's-milk cheese
  • 1 fresh fig, quartered (autumn)
  • 1 small bunch of grapes
  • 60g pickled walnuts
  • Crusty white bread

Method

  1. Bring the pršut to room temperature 20 minutes before serving.
  2. Arrange the pršut in loose folds on a wooden board.
  3. Set the cheese, fig, grapes and walnuts around it.
  4. Serve with bread and a glass of teran or Vipava rebula.

Editor tip. Cold pršut tastes flat. Always rest at room temperature for 15 to 20 minutes before serving.