Description
Zgornjesavinjski Zelodec PGI is a matured meat product in natural casings, made from high-quality pork meat (thigh and shoulder) and firm back bacon.
Production Area
Zgornjesavinjski Zelodec PGI is produced in the area of the Upper Savinja valley, in the Goriska region.
Production Method
The meat is minced into pieces of 8-10 mm and the bacon is cut into pieces of 6-8 mm; the meat to bacon ratio is between 85:15 and 80:20. Garlic, salt, pepper and sugar are added and the ingredients are mixed by hand or by machinery, after which the mixture is stuffed into natural casings (stomachs, bladders, beef intestines) or steam-permeable artificial casings; these are closed with a wooden peg or by stitching. The product is then left to drain for two days before being pressed between boards for 4-7 days, during which air gently circulates around them. Drying and maturation takes place in natural conditions in the drying compartments of huts and lasts from between three to five months, depending on the weight of the product; the temperature is between 12 and 18°C and there is a relative humidity of between 60 and 80%. The product is dried on shelves and at the beginning of the drying process they are turned two to seven times a week. The mould which develops throughout this process is of natural origin and therefore has no disagreeable odour; it gives the product its characteristic organoleptic properties and, at the same time, prevents the product from drying out too fast.
Appearance and Flavour
Zgornjesavinjski Zelodec PGI is round or rectangular in shape, with a thickness of 3-5 cm and a characteristic flat shape due to pressing, which means that slices of the product are long and thin. It weighs at least 700 gr. The texture is gently firm and easily cut into slices, and the casing is smooth, fits tightly to the filling and is lightly covered with a characteristic greyish brown mould of the genus Penicillium. It has a pronounced aroma that is complimented by the added spices.
History
The recipe for authentic zelodec has been passed down from generation to generation for centuries. The first records of production probably date back to the XIX century and in his manuscripts ethnographer Joze Lekse describes the ceremonial importance of Zgornjesavinjski zelodec, which was served on special occasions, such as weddings, funerals or family celebrations. Although it was originally produced at the high altitudes of the mountains in the Upper Savinja valley, in the XX century the tradition moved down into the lower-lying and more populated parts of the valley. Over time the product has become known as an exclusive speciality of this area. It is still used as one of the main dishes at major events and at Easter the people take it church to have it blessed.
Gastronomy
Zgornjesavinjski Zelodec PGI should be kept in a dark, cool place, at a temperature not exceeding 8°C. It can be eaten on its own, on a slice of buttered bread or together with cheeses and pickled vegetables. It is ideal served with a good red wine.
Marketing
The product is marketed as Zgornjesavinjski Zelodec PGI. It may be sold vacuum-packed whole or in halves, and in slices vacuum-packed or packed in a modified atmosphere.
Distinctive Features
The unique microclimate of the Upper Savinja valley - numerous spruce forests, high surrounding hills and an exceptionally high volume of water in its rivers and streams - is exceptionally important for the drying and maturation of Zgornjesavinjski Zelodec PGI.
