The prosciutto from Špacapan House knows only the Karst wind, the Piran salt pans’ salt, and the owner’s careful hand before it is sliced to the guests. The prosciutto is left to mature for 3 to 5 years so that the microbiological processes have enough time to infuse the meat with an intense colour, a tender texture that melts in the mouth, an intense aroma, and a delicious sweet-salty flavour. Come over and indulge in the finest flavours of the Karst region!

🏆 Špacapan House is one of the TOP 9 Slovenian boutique tourist destinations selected by the WOOD WE GO! Visit them and see for yourself!

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Find out the reasons why Špacapan House is among the TOP 9 Slovenian destinations HERE!

Read our BLOG from Špacapan House!

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