There is no doubt about the outstanding reputation of Karst ham. It is distinguished by particular sensory and technological qualities. As far as its appearance is concerned, it is similar to prosciuttos of other Mediterranean countries but it is handled and cut according to exceedingly precise standards. As a rule, Karst pršut is without the lower part of the leg which is cut off at the ankle joint. Usually the pelvis bone is also removed. This is a difficult task because muscle tissue must not be damaged. Pršut is cut into a beautiful oval shape, extending four to five fingers beneath the thighbone head. All excess fat and muscle are not damaged, and the outer part is skin with fat. After drying and maturing are finished, the surface of the pršut is usually covered with characteristic precious mould. Moulds develop especially well on hams which are kept in wine cellars, such pršut is a speciality, usually older than two years. 

Because of the harsh Karst climate, relatively poor soil and because pigs were bred domestically there used to be lack of fodder; that's why both muscle and fat tissues of pršut were traditionally very compact. Legs are appropriately marbled which gives them better aroma.  In heavier and longer matured hams there are white spots in the muscle tissue. During maturing, complex biochemical processes take place, the most important being enzyme conversion of proteins in muscle fibres. The amino acid tyrosine, one of the protein components, is extracted in the form of little white crystals. They look like small sandy grains but have no taste or smell. This little flaw, however, is compensated by the excellent aroma of these hams which has a special place with connoisseurs. When experienced producers follow correct producers, Karst pršut acquires a beautifully consistent, rose red colour throughout. Exceptional attention is paid to avoiding dark, dry edges of muscle tissue which results from drying too fast, because such an edge prevents further drying of the interior, the fat has a pleasant white colour with the exception of the exposed outer parts where it can be slightly yellowish from oxidation. Properly dried pršut melts in the mount with minimal chewing. The surface of each slice is smooth and fresh. Hams that have matured for more than two years may taste slightly sticky which is related to highly mature proteins.  Pršut has most distinctive smell and taste of all dry-meat products. Even after eating we can still remember its pleasant smell and aroma which depends on the stage of maturity, muscle structure and combination with fat fibres. The deliciously salty flavour is not overwhelmed by flavour of other spices, smoke or rancid fat. In a contemporary healthy diet, pršut plays a special role. It excels in the quantity of proteins; actually, mature pršut contains more proteins than fresh pork leg. In the process of maturing, proteins convert into less complex ones which can be digested more easily. And pork doesn't contain as much cholesterol as it is generally believed. For example, 100 grams of pork contains 65 milligrams of cholesterol, 100 grams of beef 84 milligrams and of chicken 96 milligrams. In the past, peasants usually sold pršut to wealthy customers. So it became a symbol of prestige but at the same time it became widely popular. Whenever we offer pršut to our guests, we show them our care and respect. 
(Agricultural extension service Sežana)