From Tail to Snout Festival

14.03.2026 - 15.03.2026

From Tail to Snout: Pork - tastic Festival

Saturday, 14th March 2026: 11 AM – 7 PM
Sunday, 15th March 2026: 12 PM – 5 PM

In the Brda region, pig slaughtering (koline) was once one of the most important events of the year – a time of shared work, knowledge, respect for food, and togetherness. From these roots emerges the first edition of the From Tail to Snout Festival, reviving the tradition of using the entire pig and honoring food in the way our nonoti (grandfathers) and none (grandmothers) once did.

The festival is created with the wish of becoming a tradition itself. Its timing also carries symbolic meaning – in folk tradition, it is believed that around 19th March, the feast of St. Joseph, salami are fully mature. This is the time when salami are ready for the table, the pantry is opened, and food is shared among family, neighbors, and friends.

The Heart of Brda Cuisine in One Place

The festival will bring together Brda restaurateurs, each partnering with their selected local winemaker. This creates a true portrait of Brda – where food and wine complement one another, where every house tells its own story, and where tradition is passed down from generation to generation.

In one place, you will be able to experience the diversity of Brda gastronomy – from old recipes once created around open hearths to modern interpretations that respect culinary heritage.

Participating Brda restaurateurs and winemakers:

• Belica / Belica Wines
• Kabaj Morel Farm / Kabaj Morel Wines
• Gostilna Sergio / Sylvmann Wines
• Gredič Restaurant / Ferdinand Wines
• Marica House / Ščurek Wines
• Nejka & Uroš Klinec / Edvard Reya Wines
• Klinec Oštarija / Klinec Wines
• Pr’Andreju Pizzeria / Aleksander Wines
• Hotel Venko Restaurant / Klet Brda Wines
• Kont Tourist Farm / Malin Wines
• Štanfel Tourist Farm / Peršolja Wines
• Breg Tourist Farm / Čarga Wines
• Vino@modana Restaurant / Šibav Wines
• Kamp Brda Restaurant / Valentinčič Wines
• Belvin / Pulec Wines
• Konvin / Movia Wines
• Pršutera Brda / Sosolič Wines
• Grad Dobrovo Restaurant / Iaquin Wines
• Gostilna pri Marjotu / Zalatel Wines
• Tavarneta Estate Restaurant / Bužinel Wines
• Oljčni bar / Kristalvin Wines
• Mjrka Café and Pastry Shop
• Kubrata Zbrd - artisanal spirits

The Festival Experience

Visitors will be able to:
• taste pork-based tasting dishes prepared by Brda chefs
• enjoy homemade cured meats – prosciutto, salami, pancetta
• discover Brda wines
• watch demonstrations of traditional dishes and customs related to pig slaughtering
• experience relaxed Brda-style socializing with music and an authentic atmosphere

The festival is not just a culinary event – it is a tribute to knowledge that is slowly disappearing, and to the people who continue to preserve it.

Coupon System

• Festival wine glass with pouch: €5 (deposit not included)
• Food coupon: €3
• Wine glass coupon: €3
• Non-alcoholic drink coupon: €2
• Bottle of wine: 10 coupons
• Dessert coupon: €3

Saturday, 14 March 2026

Special Experiences – Masterclass Workshops

A special highlight of this year’s programme will be authentic masterclass experiences, where visitors will gain close insight into skills that were once passed down from generation to generation. Featured will be demonstrations of pig butchering, the preparation of sausages, krodegins and salamis, as well as a professionally guided educational workshop – the “Šalamjada” with a tasting of salamis from various producers. A rare opportunity to experience tradition first-hand, enriched with modern professional expertise.

MASTERCLASS – Pig Processing: “Bečar ni mesar”

This special culinary workshop is dedicated to the comprehensive processing of a pig. Participants will observe professional butchering and the subsequent preparation of the meat – from cutting individual parts to mincing and producing sausages, krodegins and salamis.

The focus will be on the proper use of every part of the animal, a responsible approach, and the principle that nothing goes to waste. The workshop combines the tradition of the butcher’s craft, practical knowledge, and respect for raw ingredients, offering an in-depth understanding of meat processing in practice.

Saturday, 14 March at 12 PM and 4 PM
Price: €30 (limited places available, registration: tic@brda.si)

MASTERCLASS – Šalamjada “From Mould to Slice”

An in-depth educational workshop for anyone who wishes to understand salami in its entirety – from ingredients and meat preparation to the importance of “mufa” (mould), and the professional criteria used to evaluate the final slice on the plate.

This is not just a tasting session, but an opportunity to understand the processes, the most common mistakes, and the standards that distinguish an average salami from an exceptional one.

Saturday, 14 March at 2 PM
Price: €20 (limited places available, registration: tic@brda.si)

Brda – Where Tradition Still Lives

The festival is an opportunity to experience Brda at the moment when spring awakens, when pantries are filled with perfectly matured cured meats, and when life once again moves out into courtyards, cellars, and among people.

From Tail to Snout is not just a festival – it is a story about respect for food, the work of human hands, and the knowledge we wish to preserve for future generations.

In case of rain, the event will take place at Villa Vipolže.

More information:

ZTKMŠ Brda
T: +386 5 395 95 95
E: tic@brda.si
Facebook: @Brda
Instagram: @goriska_brda