Presentation of Slovenian protected special agricultural products - - PowerPoint PPT Presentation

Presentation of Slovenian protected special agricultural products

Kick-off Meeting “FOCUS BALKANS”

Marija Klopčič1, Janez Glavač2 & Abele Kuipers3

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 6th, 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 16th 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 Posočje 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

Geographical Indication (PGI)

• Styrian Prekmurje pumpkin oil
• Sebrelje stomach
• Zgornje-Savinjski stomach

Slovenian protected special agricultural products

• 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

• ne’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

pogača was brought to Slovenia by Uskoki – from the Balkan Peninsula

• Many folk songs from this area mention pogača as one of

the most traditional culinary products

• Belokranjska pogača is a baked round cake, 3-4 cm high,
• Belokranjska pogača is a baked round cake, 3-4 cm high,

coated with whisked eggs and sprinkled with salt and caraway seed

• Similar to the B. pogača, B. povitica found its way to

these parts. Typical of povitica is its taste – it is not sweet, but always salty

Thank you!