Kick-off Meeting “FOCUS BALKANS” Presentation of Slovenian protected special agricultural products Marija Klop č i č 1 , Janez Glava č 2 & Abele Kuipers 3 1 University of Ljubljana, Biotechnical Faculty, Zootechnical Department, Slovenia 2 Ministry of Agriculture, Forestry and Food, Ljubljana, Slovenia, 3 Expertisecentre for Farm Management and Knowledge Transfer, Wageningen University and Research Centre, Wageningen, The Netherlands Bled, October 6 th , 2008
Slovenian protected special agricultural products Designation of Origin (PDO) • Nanos cheese • Tolminc cheese • Bovec cheese • Mohant cheese • Extra virgin olive oil from Slovenian Istria • Ham from Prekmurje • Forest honey from Kocevsko • Karst honey • Piran salt
Nanos Cheese • Cheese has been produced on the plateau since 16 th century • It is produced from Brown cow‘s milk • Nanon area characteristics by: • a mixing of Mediterranean and • a mixing of Mediterranean and continental climates, • karstic type of soil influence the quality of pastures and feed • Milk from this area has a high content of beta-carotene and minerals • Weight: 8-10 kg • Aging take place at least 500 m above sea level
Tolminc Cheese • The beginnings of cheese production in Upper Poso č je are closely connected to the appearance of mountain pastures, since making cheese was the only way to conserve milk conserve milk • It is produced from Brown cow‘s milk • It has characteristics closely associated with the geographical area and its rich microflora • Weight: 3.5 - 5 kg • It must age for at least 60 days • It can be aged up to 12 months
Bovec Cheese • The history of Bovec cheese is similar to that of Tolminc • It is produced predominantly from pure ewe‘s milk (from autochthonous breed Bovec sheep) – some producers still add Bovec sheep) – some producers still add small quantities of cow‘s or goat‘s milk • It has characteristics closely associated with the geographical area and its rich microflora • Weight: 2.5 – 4.5 kg • It must age for at least 60 days • It can be older and adequately labeled as such
Mohant Cheese • The farmers of Bohinj mostly breed cattle and take them to the alpine pastures every summer (Cika breed) • They produced various products • Mohant is most definitely an exclusive • Mohant is most definitely an exclusive speciality of the Bohinj mountains • Mohant is soft cheese with a very specific strong smell and taste • They are aggresive and very strong, the first sensation can even be disagreeable • Monhant’s taste is pure and sharp • In the summer the cheese is left to age for 6 weeks and in the winter for at least three months
Ham from Prekmurje • Pig breeding has played important part in Prekmurje • Tradition of aging the pig thighs, along with the climatic conditions, producers’ skills and culinary values has led to the skills and culinary values has led to the development of a product known as Prekmurska šunka • It is a dry meat product • It is salted, smoked and aged for a longer period of time, boneless with the skin and bacon • The thigh is specifically shaped and weighs 3 to 4 kg when dry
Slovenian protected special agricultural products Geographical Indication (PGI) • Styrian Prekmurje pumpkin oil • Sebrelje stomach • Zgornje-Savinjski stomach • Zgornje-Savinjski stomach • Karst ham • Prleska Tünka
Šebrelje stomach • Šebrelje stomach has been produced in Idrijsko and Cerkljansko for a very long time • It is a meat product made of quality pork and bacon • It distinguishes itself by consisting mostly of meat and having only a small amount of fat meat and having only a small amount of fat • Its typical shape is flat and oval • It weighs around 0.8 to 1.2 kg • After stuffing, it ages and dries naturally in drying rooms • Permanent air circulation, caused by the temperature differences between sunny and shady sides of hills and adequate humidity have a beneficial effect on the drying
Zgornje!Savinjski stomach • The history of Zgonje-Savinjski stomach goes back more than a hundred years • It is a dry meat product, made of quality pork (thigh)and bacon, stuffed into pig stomachs or bladders • It is specific to the area of the upper parts of • It is specific to the area of the upper parts of the Savinja River Valley • It has a very favourable meat-fat ratio and is characterized by traditional recipes and skills, the subalpine climate and specific drying room microclimate • This result in a product with exceptional taste and aroma • The final product is flat and round or square • It weighs around 0.6 to 1.6 kg
Prleška Tünka • Since a long time ago, Prlekija has been well known for pig breeding • Prleška Tünka consists of pices of meat (pig thigh, back or neck), minced lard and bacon, which are stored in wooden vessels • The meat is salted, smoked and dry heat- • The meat is salted, smoked and dry heat- treated • Minced lard is made with heat treatment of non-smoked hardback bacon that is ground and spiced at the end • Then the meat and minced lard are combined in vessels (tünka) and aged at least 30 days
Slovenian protected special agricultural products and foodstuffs (3) Traditional Speciality Guaranteed (TSG) • Prekmurska gibanica • Idrijski Zlikrofi • Belokranjska pogaca • Belokranjska povitica • Prosta povitica
Idrijski žlikrofi • Žlikrofi have been a part of the Idrija culinary tradition for a very long time •Idrijski žlikrofi are a traditional meal, prepared from soft pasta dough and filled with potato stuffing with potato stuffing • Their shape is one of their most recognizable characteristics – they resemble small ears • The basic ingredients are flour, potatoes, eggs, water or milk, onions, fat and spices
Prekmurska gibanica • The region near the Mura river has been known for this soecific product for a very long time • Prekmurska gibanica is a rich variety of flavours and aromas, a soft juicy texture in flavours and aromas, a soft juicy texture in one’s mouth and an attractive appearance • Authentic Prekmurska gibanica is composed of four different stuffings (poppy, curd, nuts and apples) carefully laid on a short dought base in this specific order
Belokranjska pogača, Belokranjska povitica • In the form in which it is known today, Belokranjska poga č a was brought to Slovenia by Uskoki – from the Balkan Peninsula • Many folk songs from this area mention poga č a as one of the most traditional culinary products • Belokranjska poga č a is a baked round cake, 3-4 cm high, • Belokranjska poga č a is a baked round cake, 3-4 cm high, coated with whisked eggs and sprinkled with salt and caraway seed • Similar to the B. poga č a, B. povitica found its way to these parts. Typical of povitica is its taste – it is not sweet, but always salty
Thank you!
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