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Homemade cured meats from the Vipava Valley

Products can be picked up in person at the farm or delivered to your address upon arrangement.

Homemade salami

Dry salami made from 85% pork shoulder and 15% hard, sliced back lard. Cured with salt from the Sečovlje saltpans, pepper and wine in which garlic was soaked. Dried for 2 to 3 months in conditions that allow the meat to ferment and develop a noble white mold.

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Pancetta

Pancetta is an Italian-style unsmoked bacon, made of boneless pork ribs with belly, cured with salt from the Sečovlje saltpans with the addition of aromatic herbs (bay leaf, rosemary, juniper berries, garlic, pepper, etc.). Matured for 3 months in the traditional way.

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Pork neck

Pork neck cured with salt from Sečovlje saltpans with the addition of herbs (bay leaf, rosemary, juniper berries, garlic, pepper, etc.). Matured for 3 months in the traditional way.

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Shoulder of mangalica

Cured with salt from Sečovlje saltpans with the addition of herbs (bay leaf, rosemary, juniper berries, garlic, pepper, etc.). Dried for 3 months in conditions that allow the meat to ferment and develop a noble white mold.

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White salami

Salami made of hand-chopped mangalica back lard with the addition of 20% minced pork thigh, cured with hot pepper. Matured for at least 3 months in the traditional way.

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Mangalica lard

Back lard, cured with salt from the Sečovlje saltpans and the addition of aromatic herbs, matured for 6 months in stone containers.

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Pork jowl bacon

A type of bacon prepared with pork jowl. Matured for 3 months in the traditional way and lightly smoked with dry beech wood smoke.

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Ham (prosciutto)

Pork leg with hoof, cured with salt from the Sečovlje saltpans and dried for at least 30 months under conditions that allow the meat to ferment.

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Rolled pancetta

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Pork chop

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Head cheese

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DO NOT MISS ALSO OUR OFFER OF VARIETAL WINES FROM THE VIPAVA VALLEY

Homemade is truly homemade

Most of the food and fodder (corn, barley, clover, pumpkins) we use is produced on our 40-hectare estate. Even the water our pigs drink is spring water from our estate.

Tradition & experience

We follow the ancient wisdom our parents passed on to us, according to which a farm to be stable needs a field, a vineyard, stables, a forest, a meadow and a vegetable garden. This approach combined with years of experience is a guarantee for the excellent quality of our products.

Special features of the Vipava Valley

The unique climatic conditions, characterized by the bora wind, the rising winds and the proximity of the sea, allow the cured meats to mature in the traditional way, thus adding a touch of natural nobility to the products.

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