Ščuka Prosciutto Plant

This boutique prosciutto plant forms part of the family-owned estate in the village of Kobjeglava where prosciutto has been dry-cured since 1966 according to the traditional method, by manually regulating the flow of karst air into the meat-curing plant. Alongside prosciutto, the plant dry-cures pancetta as well as legs of wild boar, deer and chamois. Guests can enjoy guided tours of the prosciutto plant with a tasting of prosciutto or a prosciutto hand-slicing workshop, and they also have the opportunity to buy products. In the courtyard of the estate, the experience is enriched by the story of silk farming in the Karst, told under a 300-year-old umbrella-shaped mulberry tree.