Culinary experiences

Recommended part of the culinary journey From the Alps to the Hills of Zagorje

Best time to visit: early April to November

Duration: two hours

• If you’re on a one-day trip, we recommend a visit to the Logar Valley, a walk to the Rinka waterfall and lunch at one of the tourist farms.

• If you’re an avid hiker, we recommend the one-hour hike to the Selišnik alpine pasture, which is part of the Velika planina pastures, then on to Velika planina.

• If you are on the culinary journey lasting several days that begins in the Logar Valley and continues with the zgornjesavinjski želodec (cured meat), then we recommend you continue to the hops farm in the Lower Savinja Valley.

The most cherished meat speciality in the Upper Savinja Valley is their local dried meat known as zgornjesavinjski želodec. It is made only from selected, high-quality pork and bacon to which sea salt, pepper, garlic water and sugar have been added. The mixture is extruded into a casing made from stomach or bladder and is then cured for three to five months on wooden shelves under a constant draught, which adds an aroma of alpine spruce. The dried meat is made with a great deal of care and attention. During the curing process, it is monitored, turned and cleaned, and air humidity and temperature are controlled. This speciality carries the European protected geographical indication which, however, can only be used by certified producers.

The Selišnik farm is one of only three certified producers of zgornjesavinjski želodec in the world. It has received several quality awards for its dried meat products and zgornjesavinjski želodec.

The road leading to the farm, which lies at an altitude of 720 metres, runs through the Podvolovljek valley, the turn-off for which is at Luče. Drive along the Lučnica stream to the Church of Sv. Anton Puščavnik (St. Anthony the Hermit) in Podvolovljek, where there is a road sign directing you to the church. The exit is on the right side of the road. If your bus is too big, it can be left at the roadside parking near the saw. We recommend that you take the 10-minute casual walk up the asphalt road to the farm. There is usually a light breeze. During your walk, you will be able to observe steep meadows and pastures on both sides of the valley.

You will be met by Branko and his father Lojze Petek, who will show you the 130-hectare farm, of which 13 hectares are under cultivation, eight hectares are alpine meadows and the remainder is forest.

“In the past, dried meats were a luxury, served only during festivities or if the farm was visited by gendarme or other important person whom the farmer wanted to please. Today, these delicacies are served more often, yet they still are considered a treat, which takes much work, care and knowledge to make,” says Branko Petek from the Selišnik farm in Podvolovljek.

His father Lojze is an expert in curing and drying meat products, which he has been doing for over 40 years. He controls the natural curing process, monitoring its effect on the quality of the cured meat. He will tell you whom he learnt to make zgornjesavinjski želodec from and how much meat from a 200-kg pig is required to make this speciality.

At the Selišnik farm, dried meats are still dried in the granary, which is separated from the main building and has always served for storing produce. Preserved granaries are an important part of the cultural heritage of the Savinja farms. The Selišnik farm goes a long way to preserve its granary, which was built in 1864. They will be glad to show it to you. You will also be impressed by the barn built in 1878.

The main part of your visit to the farm will of course be sampling the zgornjesavinjski želodec and other dried meat products. You will most surely appreciate the quality of these products, to which even the most discerning connoisseur cannot remain indifferent.

The following products can be bought at the farm:

• zgornjesavinjski želodec with EU protected geographical indication,

• ham,

• salami,

• cracklings,

• minced lard,

• lard and

• bacon.

The price for a two-hour visit and tasting of the zgornjesavinjski želodec is EUR 3 per person for groups of more than 20 people.

The hosts will be happy to cater to your needs and prepare other memorable experiences for your group. Your call and visit will be warmly received.

Information and reservation:

Tourist farm Selišnik

Branko Petek

Podvolovljek 14

3334 Luče

Tel.: +386 (0)3 584 41 03, +386 (0)41 904 527

kmetijaselisnik@gmail.com

www.kmetijaselisnik@com