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PREKMURSKA GIBANICA
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DOLENJSKI SADJEVEC
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PREKMURSKA ŠUNKA
History: With preservation (smoking) of the part of meat
obtained from pig slaughtering, people in the past made
provisions of meat for hot summer days. This is the origin of
the Prekmurska šunka, which was generally known as the best
dried meat product in Prekmurje.
Production Method: Prekmurska šunka is a specifically shaped dry meat product, a
boneless pork hind leg with bacon. Prekmurska šunka is a speciality due to its traditional
production method. Salt and spices are rubbed in appropriately cooled pork legs.The meat
pieces are turned every day and poured over with the produced meat juice for two to four
weeks. Prior to smoking, the excessive salt is removed from meat by washing under tepid
or cold running water and dried in a ventilation room. Pork hind legs are cured up to six
months. A successful maturing process requires appropriate climate conditions: dry and
cold winters. Exceptionality of the Prekmurska šunka is in its drying and long-term
maturing process in the specific climate conditions of the region.
Protection: Prekmurska šunka is protected with the indication of geographical origin,
which means that all production, processing and preparation procedures must be carried
out in the geographically defined region Prekmurje.
Contact: Društvo za promocijo in zaščito prekmurskih dobrot (Associ-ation for Promotion
and Protection of Prekmurje Specialities), Lendavska ulica 1, 9000 Murska Sobota;
Contact person: Janko Kodila, e-mail: [email protected], tel: 02/522-36-00.
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PIG BREEDING FOR FOR PRODUCTION
OF THE “PIGI” PORK BRAND MEAT
In the breeding proces a system of ensuring food safety in
accordance with HACCP principles is applied. In the pig
breeding process for production of the PIGI pork brand meat, a
high quality feed with ensured traceability is used. In all rearing establishments, veterinary
inspections are performed at least once a month.
For the needs of the brand, the average meat content of carcases is 56 percent or more.
Traceability in the slaughterhouse is ensured by labelling the meat in accordance with the
PIGI brand rules. Pursuant to the rules, the half-carcases are marked with PIGI brand on the
pork leg and indicating in the cutting plant is performed with a labell in which the PIGI
brand logo is added to other data.
FARMING OF CHICKENS FOR MEAT PRODUCTION OF THE
TRADEMARK “DOMAČI GORIČKI PIŠČANEC”
The entire production of chickens for the purposes of the trademark “Domači Gorički
piščanec” (HOME BRED GORIČKO CHICKEN) is located within the area of the Goričko
Landscape Park. The chickens are fed a high-quality compound feedingstuff. Production
facilities are small, housing a smaller number of animals and thus ensuring animal welfare.
The chickens are grown to a heavier weight – minimum 1500 g.
CONTACT: Skupina PANVITA (PANVITA Group), Kmetijsko gospodarstvo Rakičan d.d.,
Lendavska 5, 9000 Murska Sobota, e-mail: [email protected], tel: 01 530-36-10
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Production area: Dolenjska, a hilly country in the
southeastern part of Slovenia
Basic material:
- rare old varieties of farm apples and pears
- a small share of plums to enrich the bouquet
Production procedure: – destilation of fermented crushed mixed fruit grown in Dolenjska
Characteristics: full and recognizable bouquet, a pleasant fruit aroma
Contact: Dana d.d., Glavna cesta 34, Mirna, e-mail: [email protected],
tel.:07/346-22-34.
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KOSTELSKA RAKIJA
Production area: the planned park of the Kočevsko–
Kolpa region.
Fruit species and varieties:
- Four sorts of spirits are produced:
- Fruit brandy (indigenous sorts of apples and pears)
- Plum brandy (indigenous plums)
- Pear brandy (pears of varieties tepka, moštanka, preška, gašperne)
- Apple brandy (there are twelve indigenous varieties of apples)
Production: Destilation of various fruit varieties according to the double-destilation
method. The production of Rakija depends on the harvest – from 5 to 20 thousand litres.
There are more than 20 procedures.
Contact: Turistično športno društvo Kostel (Tourist and Sports Association Kostel), Hrib
6, 1336 Vas. Contact person:Stanko Nikolič , tel: 01 8942 175.
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KOČEVSKI GOZDNI MED
History: The forest grown areas of the Kočevje region (150
km2) offer excellent conditions for bee pasture, because
the region is vast, with plenty of forest fringes and meadows.
Bee pasture in ecologically preserved nature gives top quality
honey. 80% of the region is overgrown with forest. In rarely populated areas of the Kočevje region the share of forest already exceeds 95%.
Kočevski Gozdni Med: Bees collect raw material for honey from various honey-bearing
plants. Because the nectar production of these plants differs from year to year, the honey
crops differ in source of raw material and in total quantity. The raw material of “Kočevski
gozdni med”honey is honeydew. Under the name »Kočevski gozdni med« are classified the
following: fir tree honey, lime tree honey, spruce honey and forest honey.
Mineral content is high, electric conductivity from 0.95 mS/cm.
Honey should contain max. 18.6% of water. Honey must not contain more than 10 mg
HMF/kg. HMF is an indicator of honey overheating.
Contact: Združenje kočevski med (Kočevski Med Association), ulica heroja Marinclja 14,
1330 Kočevje, Contact person: Dragan Stijepič, e-mail: [email protected],
tel: 041/828-161.
History: Written sources dating back to 1487 prove that
tünka has been a well known food in Prlekija for many centuries. Writing from the end of the 18th century mentions that in
Prlekija minced bacon, tallow and dried pork were stored in wooden containers called
“tünka”. The main reason for this kind of meat processing was the fact that after such treatment the meat kept longer and was preserved in some way.
Recipe: Prleška tünka consists of pork and minced bacon with lard only. Pigmeat – pieces
from leg, back, loin and neck are used. This meat is salted, dry heated and smoked. Minced
bacon with lard is prepared by cooking bacon in a cauldron, mincing the bacon, salting
and cooling. Meat and bacon with lard is placed in a wooden container (tünko), where it
is aged for 30 days.
Contact: Društvo za promocijo in zaščito prleških dobrot (Association for Promotion and
Protection of Prlekija Specialities), Križevci 11, 9242 Križevci pri Ljutomeru; Contact person:
Mirko Osterc, e-mail: [email protected], tel.: 02/588-81-44.
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ŠERBELJSKI ŽELODEC
History: The Šebreljski želodec has been produced in Idrija
and Cerkno areas for a long time, however there are no written documents about it. Numerous oral sources confirm that
production of this dried meat product has a tradition of more than
a hundred years.
Recipe: The Šebreljski želodec is a dried meat product (a stable sausage). Ingredients for
the Šebreljski želodec production are quality pork meat, bacon up to 20%, sea salt, pepper
and garlic. From the said ingredients a filling is prepared and filled in pork stomachs or
bladders. It can be slightly smoked before maturing. The Šebreljski želodec is of a typical
flat and oval shape weighing from 0.8 to 1.2 kg. It is distinguished for its high meat content
and a small share of bacon. The unique climatic conditions – mixing of air flows, typical
of the region situated at the passage from the Alpine world to the Mediterranean world
enable it to obtain special colour, scent and flavour after the maturing.
Contact: Združenje izdelovalcev šebreljskega želodca (Association of Šebreljski Želodec
Producers), Šebrelje 53, 5283 Cerkno; Contac person: Štefan Lapajna,
e-mail: [email protected], tel: 05/374-42-76.
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NANOŠKI SIR
History: On the plateau Nanos, after which the cheese is
named, cheese has been produced since the 16th century.
After the World War II sheep breeding and cheese making on
the mountains of the area considerably declined. In 1986, Mlekarna
Vipava started again to make the Nanoški sir from cow’s milk.
Production area: Regarding the geographical characteristics, it is an intersection of
Mediterranean, Karst and Dinara areas and an intersection of Mediterranean and continental climates which have significantly influenced development of types of farming in this
area. Production of milk, planned for production of the Nanoški sir cheese and the cheese
making alone must be carried out within the agreed upon area. The milk from this area is
distinguished for its high content of beta-carotene. It is also well known that the milk from
this area contains plenty of minerals, especially calcium, which is very important in cheese
making. Cheese maturer must be located up to 500 m above the sea level.
Characteristics: Nanoški sir is of intensive yellow colour, not resulting from added colouring matters but obtained due natural content of yellow colouring matters contained in
milk. Its piquant taste is reached after two months of cheese ripening in a maturer where
there is a specific microflora including in particular the yeasts.
Contact: GIZ Nanoški sir, Goriška cesta 13, 5271 Vipava. Contact person: Nataša Marc,
e-mail: [email protected], Sonja Kerkoč, e-mail: [email protected],
tel:05/367-12-80.
ESKTRA DEVIŠKO OLJČNO OLJE
SLOVENSKE ISTRE
History: The olive trees and olive oil from the Istria have
been mentioned in various historical sources since the ancient times. The olive from oil Istria was mentioned already
by the Greek historian Pausanias (115 BC to 180 AD) in his work
“Description of Greece”. In the Slovenian Istria, oil production was a
central economic industry until the second half of the 19 Century. After World War II, the
olive growing and processing decreased. A re-start of olive growing and processing
began after 1985. Following the mentioned year, the surface covered by olive
groves has increased from 400 ha to the present 1300 ha.
Processing:
- it must be processed according to the latest approved achievements in development of
olive mills;
- oil must be obtained from olive fruit solely by mechanical means at a temperature not exceeding 27 °C.
- olive fruit must be processed within 48 hours of picking. During the processing, no additives other than water are allowed to be added.
Special characteristics of the “Esktra Deviško Oljčno Olje Slovenske Istre”
- fruity aroma reminding of olives and other fruit, of mild and medium intensity with somewhat bitter and piquant taste
- high content of oleic acid and low content of linoleic acid. Oils having such composition
are more stable.
Selection of varieties
“Ekstra deviško oljčno olje Slovenske Istre”olive oil with geographical origin is a top quality olive oil produced from various varieties or from one variety growing in the area of the
Slovene Istria. The variety Istrska belica is most widely spread. Olive oil from mixed varieties
must fulfil the following requirements:
- the varieties Istrska belica, Leccino, Buga, Črnica, Maurino, Frantoio and Pendolino at
least 80%,
- other varieties, not mentioned in the previous line, no more than 20%
- in the total amount of the processed olive fruit, at least 30% of Istrska belica.
Olive oil produced from one particular autohtonous or domesticated variety must contain
at least 80 % of the declared variety.
Culinary use: is very wide, mainly as oil for all sorts of salads, for roasting, broiling, baking
and as a component of many Mediterranean dishes. Recipe:
Prosciutto with Refošek red wine or young red wine and roasted polenta
Ingredients: Yield: 4 servings 400 g of prosciutto, sliced in slightly thicker slices, 6 spoons
of olive oil, 2 dl of Refošek red wine or young red wine, 20 olives, preserved in oil or salt
water. Polenta: 500 g of maize flour, 2 l of water, salt, olive oil.
Preparation: In a large pan, roast quickly in 2 tablespoons of hot olive oil the slices of
prosciutto. Add olives, keep on cooking for a while and then pour in the pan the wine and
the remaining olive oil. Meanwhile cook polenta, cut it with a thread into appropriate
slices, cool and roast. Serve warm.
Contact: Društvo oljkarjev slovenske Istre (Association of Olive Growers of Slovenian Istria), Korte 44, 6000 Koper. Contact person: Dino Pucer, e-mail: [email protected],
Tel.: 041 767 750.
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PRLEŠKA TÜNKA
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»ZLATI PANJ« HONEY
The »Zlati panj« honey is distinguished from other sorts of
honey by its two main characteristics, which are of key importance in determining the honey quality.
These are:
1. The HMF level (Hydroxymethylfurfural), which is an indicator of
honey overheating;
2. Lower content of honey moisture.
With a higher quality indication »Zlati panj« the following 6 sorts of honey are labelled:
- meadow flower honey
- mountain flower honey
- fir tree honey
- acacia honey
- chestnut honey
- lime tree honey.
Contact: Medex d.d., Linhartova 49a, 1000 Ljubljana, e-mail: [email protected],
tel: 01/475-75-89.
Ministry of Agriculture, Forestry and Food
CERTIFIED SLOVENIAN PROTECTED AGRICULTURAL
PRODUCTS AND FOODTUFFS
Issued by: Ministry of Agriculture, Forestry and Food of the
Republic of
Slovenia, Dunajska 58, Ljubljana
telephone: 01 478 9000
Fax: 01 478 9021
For the publisher: Iztok Jarc, Minister
Material prepared by the staff of the Section for quality and
safety of
food and feed
Edited by: Ana Le Marechal Kolar, Vlasta Grašek
Translation: Section for translation of the governmental general
secretariat
Photography: MAFF, producer groups
Map: Geodetski zavod Slovenije, Kartografski oddelek 2007
Design and preparation for printing: Starling d.o.o., Vrhnika
Print: Tiskarna Povše, Ljubljana
Impression: 7000 copies
Year of publication: 2007
History: The climate with favourable temperatures, moisture
and winds decisevely contributed to the development of meat
drying at Karst. Karst is proud of its clean environment which is
of extreme importance for production of dried meat. According to
traditional method, the local people have produced prosciutto by drying it in
the Karst wind and successfuly sold it to Trieste surrounding for centuries. After the World
War II the cooperative societies purchased prosciutto from farmers and sold it to customers.
In 1963, the cooperative societyVinakras Sežana started to label the prosciutto‘’Kraški pršut’‘.
There were 27 prosciutto plants in the Karst region in the period of 1965 – 1980.
Gastronomy: Prosciutto is established as well-known gastronomic speciality. Prosciutto
contributed to the improvement in the offer of dried meat products and culinary culture
in general. In the Karst quisine, prosciutto takes the first place. Local people use prosciutto
in many dishes and it is served with selected side-dishes. Quality meat products are a
challenge also to pig breeders. Prosciutto means a higher level of evaluation of a pork leg.
The »Kraški pršut« with a recognised geographical indication has a new and single method
of indication, i.e. an imprinted hot brand »Kraški pršut« on the pork leg. Labelling introduces control over the prosciutto quantity and quality.
The Kraški pršut is of a characteristical traditional and recognizable shape. Salting technology preserves the tradition of a dry-salting method with application of coarse sea salt.
Therefore, sea salt and clean Karst air are the only »additives« used in the Kraški pršut production. An average curing period is one year, with larger pieces even more. The current
system of control provides a permanent high quality of the Kraški pršut.
Contact: GIZ Kraški pršut, Šepulje 31, 6210 Sežana. Contact person: Stanislav Renčelj,
[email protected], tel: 05/734-16-81.
CIP - Kataložni zapis o publikaciji
Narodna in univerzitetna knjižnica, Ljubljana
KRAŠKI PRŠUT
History: A recipe for this dish is several centuries old; it is
first mentioned in written sources in the middle of the 19
Century. Idrijski žlikrofi is a national dish made of
dough, filled with potato filling and of a specific shape.
As its name tells, the dish originates in Idrija and its surrounding.
Preparation: Preparation is multi-phase: Firstly, prepare the pastry, then make a filling
consisting of potato, minced lard or smoked bakon, onion, spices and herbs. Lay the filling
formed into small balls on the rolled out pastry and fold its edge upwards. Make a small
indent at the top of each žlikrof and thus create its specific hat shape. The final phase of
preparation is boiling in salt water.
Culinary use: Mostly as a side dish and also as a main dish when sprinkled with cracklings
and served with various meat suaces or other sauces. Numerous housewifes from the area
still know how to make žlikrofi and there are 11 certified producers who produce žlikrofi
for sale.
Recipe suggestion: Idrijski žlikrofi with Boletus edilus
Thinly slice Fresh Boletus edilus, sauté the slices on onion, add garlic, parsley, salt and pepper and stew. Add water to taste and thicken the food by adding cream. Pour this sauce over
žlikrofi.
Sales: Frozen žlikrofi can be purchased in numerous stores within the whole of Slovenia,
since it is the dish that is currently very topical and its production and consumption are on
a significant increase. Its annual production amounts to 50 tons. Housewives who buy
frozen idrijski žlikrofi appreciate it in particular because it tastes good and its cooking time
is short. It should be stressed that idrijski žlikrofi contain no added preservatives,
colouring matter or flavouring.
Contact : Društvo za promocijo in zaščito idrijskih jedi (Association for promotion and protection of Idrija dishes), Mestni trg 1, 5820 Idrija, Contact person: Darja Lahajnar, e-mail:
[email protected], tel: 05/374-39-14.
658.626:63(497.4)
IDRIJSKI ŽLIKROFI
History and Varieties: In Štajerska and Prekmurje regions, the long-term tradition of oil seed pumpkins growing
and pumpkin seed processing into pumpkin seed oil dates
back to the 18 century.
The proof of this is the first press, constructed in Fram, Štajerska, in 1750. In
Slovenia, oil seed pumpkins were grown on 3232 ha in 2002. In the Plant Variety List the
following varieties of oil pumpkins are entered: Slovenska golica, Gleisdorfer Ölkurbis,
Wies 371 and Olinka.
Characteristics: Štajersko prekmursko bučno olje is edible unrefined plant oil processed
according to the traditional procedure by pressing the best quality roasted pumpkin seeds.
Oil is produced by mechanical process and use of heat, without additives, which results in
a high quality product.
Composition:
- advantageous composition of fatty acids - saturated fatty acids approx. 20 %, monounsaturated fatty acids approx. 35 % and polyunsaturated fatty acids approx. 45 %
- tokoferols - approx. 50 mg of vitamin E in 100 g of oil.
- plant sterols, providing a base for establishing the authenticy of the pumpkin seed oil.
- vitamins, microelements, carotenoids, rare amino acids.
Contact: GIZ Golica, Trg svobode 30, 2310 Slovenska Bistrica; Contact person: Saša Hren,
e-mail: [email protected], tel: 02/843-26-11.
CERTIFIED Slovenian protected agricultural products and
foodtuffs / [edited by Ana Le Marechal Kolar, Vlasta Grašek ;
translation Section for Translation of the Governmental General
Secretariat ; fotografije MAFF, producer groups] ; map Geodetski
zavod Slovenije, Kartografski oddelek]. - Ljubljana : Ministry of
Agriculture, Forestry and Food of the Republic of Slovenia, 2007
ŠTAJERSKO PREKMURSKO BUČNO OLJE
ISBN 978-961-6299-89-3
1. Le Marechal Kolar, Ana
235695616
History: The oldest written source dates back to 1828,
when a writer Jožef Košič wrote an article describing typical
foods in Prekmurje villages a hundred years ago and paid a
special attention to the gibanica. On the basis of this historical
source a typical regional recipe for the Prekmurska gibanica is
estimated to be at least 175 years old. For the first time it was mentioned as
a baked farinaceous dish.
The Prekmurska gibanica received its name after the word »güba« which means a »fold«.
Its speciality is in the recipe and in the unique method of preparation, requiring
considerable skill, precision and knowledge.The unique recipe of the Prekmurska gibanica
has been passed from generation to generation.
Traditional Recipe: The base of the dish is made of short pastry on which four different
layers of stuffing (poppy, curd, nuts and apples) are placed in the specific order mentioned;
among the stuffings, layers of filo pastry are placed. These stuffings are placed twice in
the same order. On the top of the final stuffing layer, a layer of filo pastry is placed, topped
with sour cream or cream in which egg yolk is admixed or the layer of a filo pastry is brushed
with fat topping.
Producers’ Protection and Certification
Original Prekmurska gibanica is made from the traditional raw materials according to the
protected recipe. Each producer shall prove the adequacy of Prekmurska gibanica with an
obtained certificate.
Contact: Društvo za promocijo in zaščito prekmurskih dobrot (Association for Promotion
and Protection of Prekmurje specialities), Lendavska ulica 1, 9000 Murska Sobota; Contact
person: Janko Kodila, e-mail: [email protected], tel: 02/522-36-00.
PIRANSKA SOL
KRAŠKI MED
History: At Karst, beekeeping has a long tradition. The
headmaster Janko Vodopivec was the first to organizedly
carry out beekeeping form 1892 to 1937 on the accacia,
cherry, thyme, buckwheat and winter savory pastures. The first
beekeeping association was established in 1911 in particular due to
stimulative regional and national support, offered by the Austro-Hungarian Empire to organized and modern beekeepings.
Special particulars: Kraški med honey is of top quality. The Karst fruit (in its broadest
sense) is modest in quantity but very rich in its essence. In their content, the Karst
honeys are due to the climate conditions and microclima dry and ripe honey,
very rich in minerals and enzymes.
Typical sorts of Karst honey are the following: Mahaleb Cherry, Wild Cherry, Accacia,
Meadow Sage, Chestnut, Oak, Lime Tree, Buckwheat and Winter Savory, and Ivy.
Very rich floral composition and dry climate are expressed in full and intensive aroma of
honey, which definitely contributes to the fact that the “Kraški Med” honey differs from
other honeys.
Contact: Čebelarsko društvo Sežana (Beekeeping Association Sežana), Povir 52a, 6210
Sežana. Contact person: Ivan Atelšek, e-mail: [email protected], tel.:05/734-26-67
History: Salt from the Piran saltpanes has been obtained
according to almost 700 year-old tradition with traditional
tools only. Basic process is natural crystallization in the salt
fields where salt is gathered on a few milimeter thick base of
biosediments called PETOLA, composed of minerals and microorganisms.
Composition: The Piranska sol is unground, unrefined, rich in sea minerals and of extraordinary taste, enriched by water entraped in crystals. Compared to refined sea salt,
the Piranska sol is richer in its mineral composition and is suitable for all types of food. It
is intended for people who appreciate tradition and advocate natural food.
Gastronomy: Modern culinary tends to go back to the basic salt form – natural crystals
– a form that is as old as the salt gathering itself. The salt is suitable for dishes whose
original taste is not altered by the preparation; the salt adds them a flavour of the area of
its origin. The salt yield depends only on the powers of nature – sun, wind, sea and diligent
work of salt field workers. Salt from Sečovlje saltpad is light, rich in sea minerals and of extraordinary flavour adding exceptional culinary tone to the dishes.
Contact: Soline pridelava soli d.o.o., Seča 115, 6320 Portorož, e-mail: [email protected], e-mail: [email protected],
tel.: 01/472-86-10, 01/472-86-22
CERTIFIED SLOVENIAN
PROTECTED AGRICULTURAL PRODUCTS
AND FOODTUFFS
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Recipe: FISH IN SALT
Yield: 4 servings. Ingredients:
- seabass weighing at least 1 kg
- at least 2 kg of unground sea salt
- 2 egg whites, according to your wish
Preparation: Clean the fish carefully, not
damaging the skin. Don’t remove the
head.
Cover the bottom of the baking tin with a
thick layer of salt. Place the fish on the salt
bed and sprinkle it with salt thoroughly.
Be careful not to put salt in the fish and
make sure the fish is completely covered
with salt. You can choose to prepare also
a more sophisticated variant: Gently stir
the egg white and add salt in it. Cover the
fish with the mixture and mark the fin,
head and tail with the mixture according
to your wish.
Put the baking tin into an oven pre-heated
to 220°C. Bake it at least 1 hour or until the
salt becomes grey-brown. Take the fish out
of the oven and set it aside for some minutes for juices to settle down. Then break
the salt mould and make fillets.
Important: Because the fillets are not
salty and are full of their own juice, add a
pinch of salt blossom and some drops of
extra virgin olive oil of Piran saltpads and
some fresh lemon juice. All these have
ready on the table, too.
1 - PREKMURSKA GIBANICA
2 - PREKMURSKA ŠUNKA
3 - PIG BREEDING FOR PRODUCTION OF THE "PIG" PORK BRAND MEAT and
FARMING OF CHICKENS FOR MEAT PRODUCTION OF THE TRADEMARK
"DOMAČI GORIČKI PIŠČANEC"
4 - PRLEŠKA TÜNKA
5  ŠTAJERSKO PREKMURSKO BUČNO OLJE
6 - DOLENJSKI SADJEVEC
7 - KOSTELSKA RAKIJA
8 - KOČEVSKI GOZDNI MED
9 - »ZLATI PANJ« HONEY
10 - IDRIJSKI ŽLIKROFI
11 - ŠERBELJSKI ŽELODEC
12 - NANOŠKI SIR
13 - KRAŠKI MED
14 - KRAŠKI PRŠUT
15 - ESKTRA DEVIŠKO OLJČNO OLJE SLOVENSKE ISTRE
16 - PIRANSKA SOL