karst dry ham on bone
We just add salt and time,
Is our proud boast. Despite numerous technological innovations we have retained the traditional manner of producing this speciality.
Just salt, fresh air, the northern wind we call the burja, and careful watching and waiting ensure that after 12-16 months maturing you'll be able to slice with pleasure into a truly tasty, ruby red and succulent dry-cured ham with and irresistible aroma.
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