Tourist farms in Slovenia
|
| antik26. 07. 2010 08:38:31 |
Which tourist farms in Slovenia have you visited? I with family: Majdač farm, Podolševa and Ancelj farm, Jezersko. Both are very good, people friendly. We stayed overnight with kids there, food is super. Great for kids, trampoline, view, walking... We were also at Govc - Vršnik farm, Robanov kot. Gorgeous. Didn't eat or sleep there, but looked around, stayed briefly.
What are your experiences with tourist farms?
|
|
|
|
| Kriška26. 07. 2010 08:51:29 |
When you just mention Ancelj farm at Jezersko, you reminded me of my very bad, unpleasant experience there a few years ago. Hungry and thirsty, we were returning from the hills, thought maybe we could get something to eat and drink there, so we went to their front gate. There we ran into a man (owner?), who yelled at us unfriendly that it's not a tavern. Speechless, we went on to the Jezersko inn and "tied our soul" there. But the day was quite spoiled by that event.
|
|
|
|
| antik26. 07. 2010 14:17:59 |
Yes, it wasn't nice of the farm owner to behave like that. If I compare Kmetija Majdač (2 apples) and Kmetija Ancelj (3 apples), both have nice view, first to Raduha and Olševa, second to Kamnik Alps. At Majdač we felt more at home, ate when we wanted, in evening brought our wine from Varaždin and offered them and drank together with host and hostess till 1 a.m., at Ancelj better and more comfort like in apartment, but host somewhat reserved, hostess ok.
I when going to hills with friends prefer mountain huts, but my wife wants more comfort and prefers farms. Because of child too.
|
|
|
|
| joža x26. 07. 2010 18:42:47 |
Last year spent 1 week with family at Ancelj farm and no complaints, so recommend to everyone. As for landscape and options for walks and serious hikes I can say 1 week is definitely too little.
|
|
|
|
| cajkovska13. 03. 2012 21:46:09 |
I visited tourist farm Ranč in Gaberje near Lendava some time ago. Really special experience, as besides friendly owners and good food I enjoyed company of roe deer and stags, which was really nice for me. Some photos and impressions you can see at this link
http://www.squidoo.com/tourist-farm-rancs-gaberje
| (+2) |  | |
|
|
|
|
| viharnik1. 02. 2015 19:41:43 |
On Saturday at Mercator in the foyer among many stalls presenting local meat products by chance (positive vibes led me there) I tried the specialty of dry deer salami, excellent pâté, prosciutto and mouflon salami. You rarely taste something so authentic and good. Even the experienced lady taster, who spent many years at Kraški prosciutto and has a PhD in prosciutto ripening, said that the deer salami is an excellent top specialty. She says they must be experts at work, as good salami is recognizable by the edge of the cut slice with no dark rim, and of course the taste without preservatives. How good was the blueberry spirit, uh...
The friendly Subpohorje Zreče woman from the Arbajter farm right below Rogla at 970m—they have 100 heads of free-range deer and some mouflons. The farm is also a great starting point for MTB crossing of Pohorje or just hiking. Here is their link
http://www.turisticnekmetije.si/arbajter-kotnik-farma-jelenov-
 1
|
|
|
|
| gorolazka1. 02. 2015 21:02:58 |
Prosciutto. I suggest you find some other forums - philosophy, healthy eating, chatting just like that...
| (+1) | | |
|
|
|
|
| viharnik1. 02. 2015 21:44:58 |
Yes, what do you eat, gorolazka, to be in such good mood?
|
|
|
|
| mirank2. 02. 2015 17:58:38 |
But what an expert, every woman knows that if salami is dark at the edge it was dried too fast. In that case inside it has a hole or stays soft (unripe). Otherwise FOR HOME-MADE SALAMI only salt as preservative and pepper as spice. Prosciutto is another story; neither one nor the other belongs in the mountains without brenta drink—so it doesn't belong there.
|
|
|
|
| ljubitelj gora2. 02. 2015 18:07:50 |
Salamis must be dried at humidity, not that people dry them wherever they like and where there's not enough humidity, then they spoil, dry too fast outside, inside yuck. I'm from a big farm, just so you know, I mostly deal with vegetables.
| (+2) | | |
|
|
|
|
| lizika2. 02. 2015 18:55:48 |
@ljubitelj gora
"""I'm from a big farm, just so you know, I mostly deal with vegetables"""
So do you also sausages, roasts and blood sausages for vegetarians then  
| (+3) | | |
|
|
|
|
| JusAvgustin2. 02. 2015 19:02:27 |
""""I'm from a big farm, just so you know, I mostly deal with vegetables"""
pumpkin specialist...
| (+1) | | |
|
|
|
|
| viharnik2. 02. 2015 19:07:14 |
It's not that simple to make good cured meats. A lot of knowledge and top-quality meat as a base are needed.
As the lady said, Pršut is even more delicate to achieve a unique taste, the meat just melts in the mouth. Nowadays Pršut like everything else is rushed to be turned into money as quickly as possible, but a quality leg must be dried for at least one year, if half a year longer, even better. Regarding ripening, she says that if the pršutar misses a few days, sometimes even hours, to rub sea salt into the meat at the right moisture content, we can say goodbye to the whole vintage. Then there are also microorganisms that can speed up or slow down ripening, the right humidity in the room, proper ventilation (if too much, the meat dries out and becomes hard etc.).
So, a layman's short version.
|
|
|
|
| gorolazka2. 02. 2015 19:25:49 |
Viharnik. Expert for everything. Some of us are just for a few areas. Well, mine is just food 
That I'm in such a good mood is thanks to your spiritual food - reading your posts.
| (+2) | | |
|
|
|
|
| miri2. 02. 2015 19:44:57 |
Vegetarian-meat platter-
 1
| (+2) | | |
|
|
|
|
| viharnik2. 02. 2015 19:55:54 |
Yes like that, a bit of everything and the genuine, home-made. Even those sworn vegetarians often get sick more often than they are healthy.
|
|
|
|
| ljubitelj gora2. 02. 2015 20:00:59 |
At Lizika farm everyone has their own job and I wrote that I deal with vegetables (because I enjoy doing it), others at home with other work, milk, meat, cottage cheese, butter, cream, yogurt, ....
| (+5) | | |
|
|
|
You must log in to post a comment:
If you do not yet have a username, you must first
register.