The Karst is a land of distinct, essential, and never-commonplace flavours. Here, the wind, limestone rock, red earth, and time also enter the kitchen, transforming simple products into tastes full of character.
Among these, Karst prosciutto holds a special place: it is not a mass-produced product, but one of carefully selected, small batches.
Prosciutto del Carso
Prosciutto del Carso tells of an ancient tradition, linked to meat preservation, natural curing, and the rural cuisine of the region. It is a dry, fragrant, and flavourful ham, with a distinct personality compared to sweeter, more standardised hams.
Its flavour is robust yet balanced: the slice must be thin, the aroma should arrive before tasting, and in the mouth, that full, savoury, and persistent sensation that immediately evokes the Karst landscape should remain.
Few pieces, great quality
The strength of Karst ham lies precisely in its dimensions. It is not a product designed to be anonymous or always the same.
This is a product to be savoured slowly, without haste. Just a few thin slices, well-cut, served with simple bread and a glass of Karst wine, are enough to understand how the territory can be present in a flavour.
Carsolino: the cheese of the Karst on your plate.
Alongside prosciutto, one of the most natural pairings is with Carsolino, a cow's milk cheese tied to the cheesemaking tradition of the Karst region. It's a cheese that brings the aromas of milk, hay, herbs, and ageing to the plate, with a texture that dialogues very well with the saltiness of the prosciutto.
At Medeazza, this meeting between Karst prosciutto and Karst cheese is particularly representative: the prosciutto, with its intensity, enhances the softer, lactic part of the cheese; the Carsolino, with its roundness, accompanies and balances the saltiness of the prosciutto.
A simple, yet precise pairing
The dish works because it doesn't aim for special effects. Karst ham and Carsolino both have a strong identity, but they complement each other without overpowering. The ham brings intensity, aroma and saltiness; the cheese adds softness, structure and a rounder note.
Served together, they tell of two souls from the same region: that of cured meat ageing and that of cow's milk processed according to tradition. Two different products, united by the same idea of cooking: few ingredients, well-prepared, without unnecessary complications.
- Ham: zesty, fragrant, dry and persistent.
- The little fast car soft, milky, balanced and connected to the territory.
- The pairing Simple, direct, ideal for highlighting both products.
How to serve it
The best way to serve this dish is to keep it simple. The ham should be sliced thinly and allowed to breathe for a few minutes. The Carsolino can be served in slices or small pieces, not too cold, so that its aroma and texture are best expressed.
To accompany, rustic bread, some vegetables from the garden or a glass of wine from the Karst region are sufficient. Vitovska, Malvasia or Terrano can accompany the dish in different ways, depending on the cheese's maturity and the ham's intensity.
The Karst on a board
A plate of Carso ham and Carsolino is much more than a starter: it's an immediate way to understand the region. There's the agricultural aspect, there's the curing, there's the manual labour, there's the patience, and there's that Carso cuisine which wastes no words and wastes no flavours.
In Medeazza, amongst fields, stone and wind, this dish finds its natural context. It's a simple, authentic proposal, perfect for those who want a taste of the Carso region without straying from its truest identity.
In summary
- Main product: Prosciutto del Carso.
- Ideal pairing: Carsolino, cheese made from cow's milk from the Karst region.
- Dish style: Few pieces, great quality, simple service.
- Experience an authentic taste of the Karst region, with local cured meats, cheeses, and wines.
Italian 
Slovenian 
German 
English