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GIZ KK, 2009

Traditional Slovene dishesTraditional Slovene dishes

ŽganciPrekmurska gibanica Prekmurski bograč

Ričet jRičet

Kranjska klobasa is the most typical among all Slovene

Kranjska klobasa

Kranjska klobasa is the most typical among all Slovene meat specialities which are labelled as indigenous.

GIZ KK, 2009

The history of Kranjska klobasaThe history of Kranjska klobasa

Kranjska klobasa originates from the times of the Austro-H n i n n h f th b i i f th 19thHungarian monarchy, from the beginning of the 19th

century. Its origins are in the Gorenjska region, from where it spread throughout the entire country. The

chroniclers of old Ljubljana mentioned it as part of menus on important and gala events. A large number of butchers of Trzin supplied the market with sausages all the

way to Vienna.

GIZ KK, 2009

There is an anecdote involving emperor Franc g pJoseph which tells us a lot about its reputation:

He was once driving in a carriage from ViennaHe was once driving in a carriage from Vienna towards Trieste. He stopped in a village called Naklo pri Kranju in a well known inn Marinšek by the road. H i h d f bit t t h k d th iHe wished for a bite to eat so he asked the inn owner what he had to offer. "I can only offer you some home-made sausage, nothing else" he replied to h Th d d h dthe emperor. The emperor ordered the sausage and

when he tried it he enthusiastically said:

“This is no ordinary sausage, this is kranjska klobasa!"

GIZ KK, 2009

Establishment of GIZ Kranjska klobasa

- in 2002 GIZ Mesne industrije and Biotechnical Faculty conduct research on production methods of Kranjska klobasa

- the findings were the basis for the definition of the technological production process as well as for establishing parameters of chemical

composition and organoleptic properties of Kranjska klobasaco pos o d o g o ep c p ope es o js ob s

- in January of 2005 Slovene Consumer’s Association conducts research on compliance of Kranjska klobasa with Rules on the quality of meatcompliance of Kranjska klobasa with Rules on the quality of meat

products

l b t l h th t th d t t d d i- laboratory analyses show that the products are not produced in compliance with the terms in these rules.

For this reason the producers of Kranjska klobasa, who were aware of the meaning of quality and maintaining tradition,

GIZ KK, 2009

established GIZ Kranjska klobasa.

Goals of GIZ Kranjska klobasa

- to ensure production of Kranjska klobasa in compliance with production processes in the approved Specificationp p pp p

- to ensure own checks over production of Kranjska klobasa in accordance with the adopted acts of GIZ

to promote Slovene gastronomy in Slovenia and in a wider- to promote Slovene gastronomy in Slovenia and in a wider area

- to establish a production chain together with pig breeders

- to give Kranjska klobasa its reputation back

GIZ KK, 2009

The process of geographical protection of Kranjska klobasa :j

- establishment of GIZ producers of Kranjska klobasa – October 20052005

-preparation of the treatise of KK (later on Specification) – 2006

i f if d d R l l b lli f KK- preparation of a uniform document and Rules on labelling of KK product – 2006

- coordination and complementing of Specification – 2006/2007; it was approved in January of 2008 (by Ministry of Agriculture,

Forestry and Food)

- sensory and chemical analysis at the Biotechnical Faculty – March 2006

- establishment of cooperation with the certification body (Bureau Veritas) – 2008

The decision on the granting of the quality symbol “geographical

GIZ KK, 2009

- The decision on the granting of the quality symbol geographical indication”

to KK – April 2008

Slovene meat processing industry has made an important step towards geographical and quality

protection of one of the most recognisable national foodstuffs.

From now on Kranjska klobasa is no longer just:

skewered and delicious

but alsobut alsoprotected.

GIZ KK, 2009

GIZ Kranjska klobasa has a certificate which certifies

compliance with the requirements f t ti f K j kfor protection of Kranjska

klobasa as a product with aprotected geographicalprotected geographical

indication.

This means clearly defined properties and quality Kranjska

kl b d t hklobasa needs to have.

GIZ KK, 2009

Kranjska klobasa – recognisable quality

The Specification prescribes exact propertieswhich a sausage must have to bear the name of

'k j k kl b ''kranjska klobasa'.

Only the finest pigmeat of I and II category is y p g g yused to prepare kranjska klobasa . The filling is prepared from pigmeat (75-80 %) and bacon (20 25 %) with the addition of nitrate salt(20-25 %), with the addition of nitrate salt,

ground pepper and dehydrated garlic. The filling is stuffed into pig intestines which are

then skewered into pairs whose ends are connected.

Kranjska klobasa is cured with beech wood and pasteurised.

It is semi-durable and somewhat smoked

GIZ KK, 2009

It is semi-durable and somewhat smoked. It needs to be cooked before consumption.

Consumption ofConsumption of Kranjska klobasaKranjska klobasaConsumption ofConsumption of Kranjska klobasaKranjska klobasa

One of the oldest references to Kranjska klobasa was found in thecookbook “Süddeutche Küche” by Katharine Prato in 1869, describing themanner of cooking.

The oldest recipe for preparation of Kranjska klobasa was published in 1912

manner of cooking.

pin the sixth edition of “Slovenska kuharica”

(“Slovenian cook book)” by Felicita Kalinšek.

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It is traditionally served warm with (roast) sauerkraut or turnipturnip

and

l i h b d ll d d h di h dcool, with a bread roll, mustard, grated horse radish and a glass of beer.

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It is marked with a uniform logotype andnational quality labelnational quality label.

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Producers

GIZ Kranjska klobasa incorporates ten largest Slovene

certified producers ofcertified producers of Kranjska klobasa:

GIZ KK, 2009

The process of certification: p

- production process according to the Specification

- analysis of chemical composition and organoleptic quality

- external and internal control

- certification by GIZ KK or another certification body- certification by GIZ KK or another certification body

- uniform labelling is mandatory for all producers who acquire the certificate for production of KK

- compliance with Rules on labelling of KK and Specificationcompliance with Rules on labelling of KK and Specification

GIZ KK, 2009

As far as content is concerned we are merely at the b i i f j d i d f di ibeginning of a new journey and period of spreading its

recognition and trust.

For this reason we are preparing promotion activitiesbecause we are aware that without a permanent

communication web Kranjska klobasa could remain ascommunication web Kranjska klobasa could remain as shy as it has been so far.

This is something we cannot allow – for it represents a symbol of national foodstuff and high quality of

known origin.g

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Goals of promotion activitiesGoals of promotion activitiesInforming and raising awareness of the public about aInforming and raising awareness of the public about a high quality Slovene product, protected by means of PGIIncrease sales of Kranjska klobasa as a product with aIncrease sales of Kranjska klobasa as a product with a protected geographical indication

TARGET PUBLIC:- General publicp- institutions (schools, kindergartens, elderly homes,

hospitals, caterers, traders)p )- Other producers of meat products- Expert publicp p

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Promotion toolsPromotion toolsorganisation, cooperation and arranging public

k h dappearances, workshops and eventsAdvertising and informing at points-of-sale (tastings)preparation, issuance and distribution of informative and promotion material(brochures, flags, billboards, banners, T-shirts, promo counters,…)organisation and implementation of other advertising forms (a website, TV ads, PR articles)

GIZ KK, 2009

GIZ KK, 2009

From now on Kranjska klobasa is only one:

Skewered with a wooden skewer and protected!p

GIZ KK, 2009

Th k f i !Hvala za pozornost!

Thank you for your attention!

Additional information:

wwwkranjskaklobasa si

GIZ KK, 2009

www.kranjskaklobasa.si

giz.kranjskaklobasa@siol.net