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Meat from Slovenia
Kraški zašink is a boneless pork neck from the Slovenian Karst that is dry-salted by hand with sea salt, stuffed into a natural casing under elastic netting and dried without heat for at least 12 weeks. It must lose at least 36 % of its weight and finish with water activity below 0.92. It is a salt-cured, air-dried meat, not a lactic ferment.
| Pork neckAt least 1.5 kg fresh | Free of surface fat, bone and gristle, well bled, with no cuts or bruises; +1 to +4 °C before salting[eu-kraski-2011] |
| Sea salt | The amount is matched to the weight of the neck; the finished product holds less than 6 % salt[eu-kraski-2011] |
| Sugar, pepper and garlic | [eu-kraski-2011][si-spec-2013] |
| Permitted additives | The Slovenian specification allows sodium nitrite (E250), potassium nitrate (E252), ascorbic acid (E300), sodium ascorbate (E301) and sodium isoascorbate (E316)[si-spec-2013] |
| Natural-fibre casing and elastic netting | Earlier a pig's bladder, then a rectum, tied round with string[eu-kraski-2011] |
Total time across the recorded steps: 3.2 months – 3.4 months
What changes: The boned pork neck is trimmed clean of fat and gristle
The neck takes all the cervical vertebrae up to the fifth dorsal vertebra and must weigh at least 1.5 kg fresh. The start of salting is marked on each batch.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kraški zašink is a boneless pork neck from the Slovenian Karst that is dry-salted by hand with sea salt, stuffed into a natural casing under elastic netting and dried without heat for at least 12 weeks. It must lose at least 36 % of its weight and finish with water activity below 0.92. It is a salt-cured, air-dried meat, not a lactic ferment. Made in 6 steps over 3.2 months – 3.4 months. The longest step, dry and mature, takes at least 2.8 months (European Commission 2011) and runs at 10–16 °C (European Commission 2011). Salt is up to 6 % (European Commission 2011).
| Main step | at least 2.8 monthsSet[eu-kraski-2011] | Dry and mature |
|---|---|---|
| Temperature | 10–16 °CSet[eu-kraski-2011] | Dry and mature |
| Salt | up to 6 %Set[eu-kraski-2011] | Dry and mature |
Kraški zašink is a whole neck, not a ham or a minced sausage, and the Karst makers use only dry salting. It is never heat-treated; it dries below 16 °C, so the fat stays firm.
The specification sets salt below 6 %, water activity below 0.92 and a weight loss of at least 36 %, and matured products are stored at up to +8 °C. The neck must be salted 24 to 120 hours after slaughter, or frozen for no more than 6 months at -18 °C, and must measure +1 to +4 °C just before salting. Slicing and vacuum packing may take place only in approved plants. This is raw pork that is never heated, and CDC says curing, drying or smoking alone does not consistently kill Trichinella worms. CDC also says freezing pork less than 15 cm thick for 20 days at -15 °C kills them. This page describes commercial production under a specification; it is not a tested home recipe.
Every number is labelled with how it is known. How this atlas is made
Records of the Karst diet from 1820 list dried meat products. Necks were first dried on the bone; later the boned neck was dried in a pig's bladder, then a rectum. Kraški zašink was registered as an EU PGI in 2012.
