is air-dried pork neck without bones, the cross-section of which is marbled. This means that there is also fat in the muscle tissue, which is the main carrier of rich flavour and special taste. The mixture of spices, in which garlic and pepper dominate, gives the neck a rich flavour and special taste, supplemented by the sea salt from the salt pans of Piran. The karst neck is cured for up to ten weeks, wrapped in a special net giving it the characteristic flat shape. We have protected the tradition and the technological process, which in the particular karst climate allow the production of this product of exceptional quality.