A story about meat that’s well worth your time

Meet Meat & Eat

Learn about the ageing process of selected charcuterie and meat in a renowned Prekmurje ham-producing facility and test your skills at cooking the finest steaks with the guidance of an experienced chef.

The famous Kodila Prekmurje ham-producing facility is located in Markišavci near Murska Sobota. An educational and delicious culinary experience, focusing on meat and charcuterie, meaty flavours and meat preparation, is organised there for all lovers of meat. For those who prefer a vegetarian option, a programme of preparing dishes from home-grown organic vegetables is available.

The Prekmurje ham is reminiscent of prosciutto and offers a unique experience

You’ll be welcomed on the terrace and offered an amuse-bouche. Then you will be taken to the heart of the ham-producing facility, the maturing room of the Prekmurje ham, which extends through the upper floor of the thatched-roof house, an ethnological feature of the region. The Prekmurje ham is also a reflection of the region and its most recognised dried meat product. The result of the centuries old tradition and selected procedures of salting, smoking, drying and maturing is a pig’s leg that is turned into a ham with a typical aroma, flavour and pear shape. This ham would not have existed if it wasn’t for the Prekmurje plains and hills.

For the ultimate experience of food, tasting is also required, which is why you will be offered a cold appetiser of dried meat products after the first viewing and introduced to other specialities of Prekmurje gastronomy.

The preparation of steaks begins with the selection of the meat

For a good steak, it’s vital to know the various cuts of meat and the methods of preparing them. Chef Boštjan Lačen will first explain the procedure of dry maturing cut beef in their maturing room. He will also tell you about the two types of pigs that are highly esteemed in these parts. In addition to the native Slovenian Krškopolje pigs, there are also Mangalica pigs, a woolly Hungarian-Serbian breed.

Once you’ve learned everything about the method of ageing, you’ll be able to prepare your own beef tartare and beef carpaccio. You’ll cook the steak over an open fireplace under the chef’s watchful eye. When the food is ready, you’ll be able to enjoy a five-course gourmet feast – each mouthful of which you’ll always remember.