His secret lies in these simple ingredients: specially-bred and fed Slovenian pigs from carefully selected local farmers, Slovenian sea salt from Piranske soline, pepper and patience while drying and maturing the ham in the cellar for 30 months. The extremely big pig legs weigh up to 25kg, which requires longer drying times, but results in enriched flavor and soft ham structure even after 5 years. Every leg of prosciutto is 100 percent natural, with no additives or preservatives. Although Uros is well known and broadly praised for his prosciutto, you can taste also salami, sausages, pancetta and other home-made pig products, which are available to buy.