One of the greatest curiosities among the tastes of Slovenia’s Vipava Valley is the dried ham known as vipavski pršut, which is quite different from the one we fi nd in the neighbouring Slovene Karst region.
Here they use only meat produced in Slovenia. Another of its particularities is a longer period of maturation; Vipavski pršut is dried by the bora wind, leaving the meat softer and sweeter.
Producer: MIP Nova Gorica
Author: dr. Janez Bogataj
Illustration: Vasja Lebarič