Boutique prosciutteria

It is part of a family estate in the village of Kobjeglava in the Karst, where a centuries-old tradition, procedures and experiences have been preserved. Through careful work and transformed into authentic products.

Authentic products

Sliced
Prosciutto
Pancetta
Game
Gift box

Prosciutto aged for 24+ months

Cobius prosciutto is a top quality product. It matures according to traditional method for at least 24 months, until it is time to bone it by hand and cut it by machine at the peak of its maturity.

Pancetta

Pancetta Morus is cured on wooden racks, with manual regulation of passage of Karst air into the prosciutteria. The exchange of layers of meat and fat with a hint of pepper gives pancetta Morus a uniquely delicious taste.

Deer prosciutto

The unique process produces a wonderfully soft aromatic meat of dark red colour. The prestigious product is suitable for cold appetizers and can be an excellent companion on gourmet tasting plates.

Prosciutto aged for 24+ months, hand-sliced

Hand-sliced prosciutto Cobius has a perfect balance of saltiness, sweetness and juiciness that satisfies even the most demanding palates.

Wild boar prosciutto

It matures with its bone inside and surrounded by hairy skin. Unique traditional method returns a wonderfully soft aromatic meat of dark red colour. The prestigious product is suitable for cold appetizers and can be an excellent companion on gourmet tasting plates.

Prosciutto aged for 24+ months, vacuum packed

Prosciutto Cobius is being cured on wooden racks for over 24 months, with manual regulation of passage of Karst air into the prosciutteria.

Prosciutto aged for 12+ months, vacumm packed

Prosciutto Cobius is being cured on wooden racks for over 12 months, with manual regulation of passage of Karst air into the prosciutteria.

Pancetta, vacuum packed

Pancetta Morus matures according to traditional method for 6 months. The exchange of layers of meat and fat with a hint of pepper gives pancetta Morus a uniquely delicious taste.

Prosciutto aged for 24+ months, whole leg

Cobius prosciutto is cured according to the traditional procedure for at least 24 months. It spends all seasons in a favorable Karst climate, until it is time to cover it with lard at the peak of its maturity and thus preserve its original quality.

Prosciutto aged for 12+ months, whole leg

Cobius prosciutto is cured according to the traditional procedure for at least 12 months. It spends all seasons in a favorable Karst climate, until it is time to cover it with lard at the peak of its maturity and thus preserve its original quality.

Gourmet harmony

Gift box contains:
– prosciutto Cobius aged for 24+ months, sliced, 100 g
– prosciutto Cobius aged for 24+ months, hand-sliced, 100 g
– pancetta Morus, sliced, 100 g
– deer prosciutto, sliced, 50 g
– wild boar prosciutto, sliced, 50 g

Karst selection

Gift box contains:
– prosciutto Cobius aged for 24+ months, sliced, 100 g
– prosciutto Cobius aged for 24+ months, hand-sliced, 100 g
– pancetta Morus, sliced, 100 g
– teran sparkling wine Chateau Intanto, Jazbec

Best of Karst

Gift box contains:
– prosciutto Cobius aged for 12+ month, vacuum packed
– teran sparkling wine Chateau Intanto, Jazbec

Karst box

Gift box contains:
– prosciutto Cobius aged for 24+ month, vacuum packed
– teran sparkling wine Chateau Intanto, Jazbec

Prosciutto Cobius aged in extra virgin olive oil

Prosciutto Cobius aged in extra virgin olive oil and spices is a superb starter, suitable as an enrichment to cooked dishes and indispensable when hanging out with friends over a glass of wine.

Traditional maturation

Our meats are seasoned into quality and aromatic authentic products due to drying on wooden racks and manual regulation of pure Karst air into the interior of the prosciuterria. Unspoiled nature and the unique karst climate enable meats to mature in a natural way without need of smoking.

Family story

The centuries-old family heritage of drying prosciutto was passed on to Franc Ščuka, who built his own prosciutera and was the first to prepare a comprehensive technological procedure for the preparation of Karst prosciutto during Yugoslavia for the state company MIP Nova Gorica. With his prosciutto and technological process, Franc Ščuka became the founder of the prosciutto craft in the Karst, as before no one made a living exclusively from this craft. Today, the family boutique craft is continued by the son Milivoj Ščuka, who, despite his knowledge of the existence of modern technology, has remained faithful to the family tradition and the compromise between the natural and the quality.

Authentic experience

A visit to the Ščuka family estate is an authentic experience of learning about the family story through the story of the careful shaping of 300 year-old mulberry tree and the unique process of maturing prosciutto while visiting the interior of the prosciutteria. The experience is enriched by tasting various prosciuttos in the company of cheeses from local producers, home-made bread and a glass of excellent wine teran.

Ancient mulberry tree

With its mighty canopy in the shape of an umbrella, the mulberry tree represents a unique living cultural and historical monument of the silk-making craft on Slovenian ground. A special shaping skill has been passed down between generations without interruption for 300 years, and this is exactly what has made it possible to preserve its unique shape and story.

Hand - slicing

The arts of hand-slicing are revealed when choosing tasting menu “Karst gourmet”. In the workshop you master every step from the whole prosciutto leg, every proffesional tools, to the perfect prosciutto slice.

We offer hand-slicing of prosciutto in events or special occasions.