Kraški Pršut z Olivami
Kraški pršut (KRAH-shkee per-SHOOT)
Karst Dried Beef with Olives
Paper-thin slices of air-dried Karst beef, aged in the Bora wind, served with marinated olives, sheep cheese, and extra-virgin olive oil.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board or stone slab
Garnishes: arugula, olive oil, black pepper
Accompaniments: crusty bread, Teran wine
Instructions
-
1
Arrange thin slices of dried beef on a large platter, fanning them out in a single layer.
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2
Scatter marinated olives and shaved sheep cheese around the beef.
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3
Tuck arugula leaves between the slices for color and peppery contrast.
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4
Drizzle generously with Slovenian Istrian extra-virgin olive oil.
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5
Finish with freshly ground black pepper.
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6
Serve with crusty bread and let guests assemble their own bites.
Did You Know?
The Karst plateau's Bora wind, which blows cold and dry from the northeast, is the secret ingredient that gives Karst cured meats their distinctive flavor.
Chef's Notes
Equipment Tips
- sharp slicing knife
- serving platter
Garnishing
arugula, olive oil, black pepper
Accompaniments
crusty bread, Teran wine
The Story Behind Kraški Pršut z Olivami
The Karst region's unique microclimate — the cold, dry Bora wind and mild Mediterranean influence — has made it ideal for air-drying meats for centuries. This beef preparation uses the same wind-curing techniques that have been practiced on the Karst plateau for generations.
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