Slovenia Food

Tasting produce and foods with a protected designation of origin (PDO) offers an authentic experience of a specific geographical environment. Similar to the protected designation of origin, the protected geographical indication is also associated with a specific geographic location.

Protected Designation of Origin (PDO)

Tolminc cheese is available in the Tolmin area or from dairy farmers and shepherds located below Mt. Krn. This cheese is crafted from cow’s milk and features a sweet and tangy flavor.

This cheese is produced in Bovec, the native home of the Slovenian breed of sheep. It’s crafted from raw sheep’s milk, with no more than 20% of goat’s or cow’s milk allowed to be added.

Try Mohant cheese in Bohinj, known for its rich dairy farming tradition. Its distinctive aroma has earned it a special place among cheeses.

This cheese has a distinct yellow color because of its high beta-carotene content, and it features a typical tangy flavor.

Special climatic conditions and a microclimate guarantee the quality of Karst honey, making it dry, mature, and exceptionally rich in minerals and enzymes.

Kočevsko is the most forested area in Slovenia and boasts a variety of plant life that forms the foundation for Kočevje forest honey.

For 700 years, the salt makers of the Piran Salt Pans have been harvesting this white treasure of the Slovenian coast by hand.

The oil is primarily made from olives that are mostly harvested by hand from various varieties grown in Slovenian Istria, of which at least one-third must be the istrska belica variety.

Protected Geographical Indication (PGI)

The queen of cured meats is the Kranjska sausage, which has even made its way into space thanks to Sunita Williams, an astronaut of Slovenian descent. According to a folk tale, it was named by none other than Emperor Franz Joseph himself.

Karst prosciutto is the most famous cold cut from the Karst region that locals are eager to serve you. Its unique flavor comes from coarse sea salt and the characteristic Karst bora wind. Karst prosciutto typically takes about a year to mature.

This cured meat from the Karst features a distinct rectangular shape and is crafted from carefully chosen meaty pork bacon.

The traditional charcuterie of the Karst landscape is crafted from premium boneless pork neck. It features a distinctive cylindrical shape and a natural casing, which is encased in elastic netting.

This cold cut is crafted from top-quality pork and bacon in the Savinja River Valley using a time-honored process that has been practiced for over 100 years. Traditionally, it was an essential item during holidays and weddings.

Prleška tünka has been recognized in the Prlekija region for over 500 years. It consists of minced lard and pork, which are alternately stacked in layers inside a container and left to mature for a minimum of 30 days.

The typical Prekmurje pear-shaped cured meat goes through a traditional maturing process that demands a great deal of care and patience. Because of its lengthy curing and maturing time, the product is characterized by a distinctive aroma and flavor.

This charcuterie is typical of the Idrija and Cerkno regions. The preserved meat product is made from high-quality pork and hard bacon, known for its lean meat content.

An oil with a dark green to red color, a distinctive aroma and flavor, and a favorable fatty acid composition. It enhances the taste of many dishes, and you won’t believe it, but it pairs wonderfully with vanilla ice cream.

If you’re a fan of onions, you must try ptujski lük, a native onion variety known for its characteristic red color and rich flavor that has been cultivated in the fields of Ptuj for over 200 years.

The eggs from beneath the Kamnik Alps have been praised since the late 19th century, when the women of Kamnik farms supplied many kitchens and the marketplace in Ljubljana with this valuable food source. Hens are fed flax seeds, which results in eggs that contain at least twice the amount of omega-3 fatty acids.

If you order beer in Slovenia, it will likely be made from the protected Štajerska hops, which are actually a blend of several Slovenian hop varieties. Hops impart the beer’s distinctive bitterness and aroma, with hints of herbal, fruity, and floral notes.