Pršutera Brda

Pršutera Brda Family-crafted prosciutto in the heart of Brda. Enjoy premium homemade and carefully selected prosciuttos, traditionally cured and aged to perfection.

Paired with wine, each tasting becomes an authentic experience.

This is what “getting ready for our guests” looks like at Pršutera Brda. 😉Board after board, slice after slice — prosciu...
29/09/2026

This is what “getting ready for our guests” looks like at Pršutera Brda. 😉
Board after board, slice after slice — prosciutto, local cheeses, cured meats, bread and w**e, all waiting for the tables to fill.
Now we just need the guests.

***

Takole je videti, ko se v Pršuteri Brda pripravljamo na prihod gostov. 😉
Deska za desko, rezina za rezino – pršut, domači siri, mesnine, kruh in vino, vse pripravljeno, da se mize napolnijo.
Zdaj manjkajo samo še gostje.

20/09/2026

This is how we set the table in Brda.

A few simple ingredients, a little preparation, and soon everything is ready for the guests.

The best part comes next. 😉

***

Tako pri nas v Brdih pripravljamo mizo.

Nekaj preprostih sestavin, malo priprav in kmalu je vse nared za goste.

Najboljši del pa šele sledi. 😉

This part is still done by hand.Salting isn't simply about covering the meat with salt. Every piece is different, and ye...
24/08/2026

This part is still done by hand.

Salting isn't simply about covering the meat with salt. Every piece is different, and years of experience teach you how to treat each one.

It is one of those moments in the process where hands, knowledge and attention still matter more than machines.

And from here, the long journey towards prosciutto begins.

***

Ta del še vedno opravimo ročno.

Soljenje ni samo to, da meso prekrijemo s soljo. Vsak kos je drugačen, izkušnje pa povedo, kako se mu posvetiti.

To je eden tistih korakov, pri katerih so roke, znanje in občutek še vedno pomembnejši od strojev.

In prav tukaj se začne dolga pot do pršuta.



Slovenia

Just salt. But never just salting.How much, where and how it is applied matters. This is not a step we leave to chance –...
24/08/2026

Just salt. But never just salting.

How much, where and how it is applied matters. This is not a step we leave to chance – it takes experience, careful hands and an understanding of every piece of meat.

One of the simplest ingredients in the process. And one of the most important.

***
Samo sol. A soljenje še zdaleč ni tako preprosto.

Pomembno je, koliko soli uporabimo, kam jo nanesemo in kako. To ni korak, ki bi ga prepustili naključju – potrebni so izkušnje, občutek in poznavanje vsakega kosa mesa.

Ena najpreprostejših sestavin v celotnem postopku. In hkrati ena najpomembnejših.



Slovenia

Serious about prosciutto. Not so serious about ourselves. 😄Behind every prosciutto are many hours of hands-on work – and...
18/08/2026

Serious about prosciutto. Not so serious about ourselves. 😄

Behind every prosciutto are many hours of hands-on work – and salting is where an important part of the process begins.

No shortcuts, no complicated ingredients. Just good meat, Piran salt, experience and a team that clearly doesn't mind the job.

***

Ko gre za pršut, smo resni. Pri vsem ostalem malo manj. 😄

Za vsakim pršutom je veliko ur ročnega dela, soljenje pa je eden ključnih korakov na njegovi poti.

Brez bližnjic in brez zapletenih sestavin. Dobro meso, piranska sol, izkušnje in ekipa, ki ji dela očitno ni težko opravljati z nasmehom.



Slovenia

How thin is thin enough?When we slice prosciutto by hand, we're looking for that almost translucent slice — thin enough ...
18/08/2026

How thin is thin enough?

When we slice prosciutto by hand, we're looking for that almost translucent slice — thin enough to melt on the tongue, but still thick enough to carry its full flavour.

Because after all the work that goes into making a prosciutto, the very last cut matters too.
And yes, tasting the first slice is part of the job. 😉

***

Kako tanka mora biti prava rezina pršuta?

Pri ročnem rezanju iščemo skoraj prosojno rezino – dovolj tanko, da se lepo topi v ustih, a še vedno ohrani polnost okusa.
V Brdih pravimo: tkw tanka d vidmo Sv.Goro 👌😍

Kajti po vsem delu, ki je bilo vloženo v pršut, je pomemben tudi čisto zadnji rez.
In ja, poskusiti prvo rezino je del službe. 😉



Slovenia

Long before prosciutto became part of elegant tasting menus, it was part of everyday life in the Brda countryside.Fried ...
09/08/2026

Long before prosciutto became part of elegant tasting menus, it was part of everyday life in the Brda countryside.

Fried prosciutto with vinegar and polenta is a traditional dish once prepared by local farming families — simple ingredients, cooked over the fire, full of character.

Today, we still serve it as a small taste of how people in Brda used to eat.

***
Še preden je pršut postal del degustacij in sodobne kulinarike, je bil del vsakdana briških kmetov, imenovana ✨️obeljena polenta s pršutom✨️

Ocvrt pršut z octom in polento je tradicionalna briška jed — preprosta, nasitna in pripravljena iz sestavin, ki so jih imeli doma.

Danes jo v Pršuteri ponudimo kot majhen okus nekdanjih Brd in njihove kuhinje.



Slovenia

This is what we mean by a warm welcome. 🔥A generous board of our prosciutto, a fire burning in the background, and a tab...
07/08/2026

This is what we mean by a warm welcome. 🔥

A generous board of our prosciutto, a fire burning in the background, and a table ready for whoever walks through the door.

No elaborate presentation needed. When the prosciutto is this good, we prefer to let it do the talking.

See you in Šmartno.

***

Pri nas je dobrodošlica res topla. 🔥

Polna deska našega pršuta, ogenj v ozadju in miza, ki čaka na goste.

Brez zapletenih prezentacij in odvečnih dodatkov. Ko je pršut dober, mu pustimo, da govori sam zase.

Se vidimo v Šmartnem.



Slovenia

Some things can't be learned overnight.They are passed from father to son, shaped by years of experience, patience and d...
27/07/2026

Some things can't be learned overnight.

They are passed from father to son, shaped by years of experience, patience and dedication.

Every piece is carefully inspected because true quality begins long before the first slice reaches your plate.

***

Nekaterih stvari se ne naučiš čez noč.

Prenašajo se iz očeta na sina – skozi leta izkušenj, potrpežljivosti in predanega dela.

Vsak kos mesa skrbno pregledamo, saj se vrhunska kakovost začne že veliko pred prvo rezino na degustacijski deski.







26/07/2026

Before a prosciutto reaches your table, it begins with one of the oldest and most important steps – hand salting.

Time, patience and tradition transform simple ingredients into authentic flavours worth sharing.
Discover the story behind every slice at Pršutera Brda.

***

Preden pršut dozori in pride na degustacijsko desko, se vse začne z enim najpomembnejših korakov – ročnim soljenjem.

Sol, čas in potrpežljivost so tisti, ki ustvarijo okus, po katerem je pršut prepoznaven.

V Pršuteri Brda z veseljem delimo tudi zgodbo, ki stoji za vsako rezino.







Address

Šmartno 62
Kojsko
5211

Opening Hours

Tuesday 11:00 - 20:00
Wednesday 11:00 - 20:00
Thursday 11:00 - 20:00
Friday 11:00 - 20:00
Saturday 11:00 - 20:00
Sunday 11:00 - 17:00

Telephone

+38631702244

Website

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