PRODUCTS OF RARE SHEEP BREEDS IN SLOVENIA
D. Bojkovskia & A. Salehara & D.Kompana
a
University of Ljubljana, Biotechnical Faculty, Zootechnical Department, Groblje 3, SI1230 Domzale, Slovenia
tel.: +386 1 7217 995
fax.: +386 1 7241 005
e-mail address: danijela.bojkovski@bfro.uni-lj.si
ABSTRACT
The aim of this paper is to describe the autochthonous breed sheep and their products in
relationship to the agro tourism. There are four autohtonous breeds of sheep in Slovenia. The
Bela Krajina Pramenka is according to the FAO classification vulnerable breed, Istrian
Pramenka - endangered breed, Bovec sheep - at risk and Jezersko-Solcava sheep is stable
(Register; 2008). All four breeds can be found mainly in low input production systems and
family owned farms (State of farm AnGR, 2003). More and more people are aware of health
aspects of producing food. Only animals raised in sustainable production can provide healthy
and quality products. The awareness of the need for genetic diversity has led us to activities
and programs on conservation of autochthonous livestock breeds. All breeds are included in
national program Conservation of biodiversity in animal husbandry. With regard to genuine
products there are five traditional cheese products in Slovenia from which two are made from
sheep milk and protected by regulation EEC 510/2006 on the national level. One is Bovec
cheese made from Bovec sheep milk and another is named Karst sheep cheese made from
Istrian Pramenka milk. Due to relatively small production, they are not present on the wider
Slovenian market. All the products are sold at home as a part of agro tourism offer.
1. INTRODUCTION
In this paper we are going to present use of Slovenian rare sheep breeds and their products in
scope of rural tourism. Slovenia has four rare breeds of sheep (Istrian pramenka, Bela Krajina
pramenka, Jezersko-Solcava sheep and Bovec sheep). Each of these breeds has its own
characteristics. They are geographically distributed across Slovenia; however high share of
each breed is located in its own indigenous environment. Besides use of meat, number of
households is producing also cheese and other dairy products. However they are not just meat
and dairy products important which can help rare breeds to survive but also several other
services. In last few years a tendency of growth for certain products can be noticed, probably
due to the higher purchasing power of consumers, their health awareness and dietary habits.
Consumers are increasingly aware that only sustainable animal production, ecologically and
ethologically sustainable, can supply market with healthy products. Current development of
tourism indicates that modern tourists want to taste original home made products, which they
are not able to find anywhere else. This variety of tastes can help in development of modern
rural tourism and can achieve better economical use of rare breeds.
2. AUTOCHTHONOUS SHEEP BREEDS AND THEIR PRODUCTS
2.1. THE BELA KRAJINA SHEEP
The Bela Krajina Pramenka is an autochthonous sheep breed which was once bred on both
banks of the river Kolpa, mainly in the rolling hills of the Karst regions of Bela Krajina
Picture 1 (Report, 2008). The resources for farming are poor here and for this reason the
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sheep are quite small. The Bela Krajina Pramenka sheep weigh over 50 kg, the rams weigh a
few kilos more but rarely over 65 to 70 kg. Today the breeding is different from region to
region. In the lowlands the animals are larger while on the Karst terrain their weight may not
even reach 45 kg. The animals have long fringed wool, which acts as a good protection
against the cold and rain but it is not appropriate for manufacturing because all woollen
products are extremely rough. The leading colour of coat is white, although it is nearly
impossible to find an animal that would be purely white, for black dots or spots on the head
and legs are characteristic of the breed. The sheep’s tails are unusually long, and reach down
to just a few centimetres above the ground. Rams have extremely large horns, which are
curled several times as the animals get older. Sheep may have horns too but they are short
(Kompan, et all, 1996). The ewe is seasonally polyestric, meaning that they lamb once a year;
litters are small, on average about 1.22 lambs (Kompan et all, 2008a). The reason for this can
be found in the rough conditions in which they are bred. Nowadays they have been preserved
in the harshest of regions. Lambs are also smaller and reach only 25 kg in their third or fourth
month sometimes even later. Because of their thin bones the Bela Krajina Pramenka are
known to have high killing out percentage (Grabrijan, 1996). It has been estimated that the
entire population of pure breed animals for The Bela Krajina pramenka is 900 animals and
avarage flock has 22 animals. According to the FAO classification population is endangered
(Register, 2008).
Picture 1: Breeding environment and Bela Krajina sheep
The Bela Krajina lamb
Research by Tomazic (2003) shown that market for the lambs is not organized and usually
lambs are sold on the “black market”. Though, two cooperatives in the region are buying lambs
and have contract with some breeders. But selling at home or through agro tourism has
advantage as payment is at once. Demand for lamb meat and products are still slightly
increasing. Majority of lambs has been sold to the restaurants and agro tourism in the region
and for the festivals (Picture 2). All breeders stated that approximately 3-4 lambs per year are
consumed at home. Among breeders of Bela Krajina Pramenka nobody is selling lambs to the
slaughterhouse. From the interviewed restaurants they all preferred to buy Bela Krajina
Pramenka, claim that it has better quality meat (tastier, juicy and sweet). It has thinner bones
and it’s easier to strip the skin off. Research showed that products of Bela Krajina Pramenka
reaches higher price on the market than other breed in the region.
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Picture 2: Baked lamb at Adlesici festival
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2.2 THE ISTRIAN PRAMENKA
In the region of Karst and Istria sheep breeders have traditionally bred domestic,
autochthonous sheep which they called Istrianka, Karst Sheep, Primorska sheep and even a
Rough Wool Sheep (Picture 3; Report, 2008). Istrian sheep were bred mainly for their unusual
characteristics: their distinct long-stepping walk and ability to graze in rocky terrain. They
will graze even on the dry old grass, though they are quite skilful at finding fresh grass
between rocks. The Istrian Pramenka is of quite a large frame, owing to the highly placed
torso and long strong legs. Its udders are shaped right, fastened high, with large teats. Its slim
head, with the nose’s crest and jutting out ears, is placed on a long neck. Thus, the sheep can
use their slim snout to find even the best hidden blades of grass in between the rocks and
boulders of Karst. The sheep’s multicolored wool does not cover the animals’ entire body;
their legs and belly are naked of wool, and in other parts they are only covered with shaggy
fleece. As with other breeds, Istrian sheep are not all alike, and this characteristic has given
way for the animals to be named after the location rather than their appearance (since the
sheep look different from one breeder to the next). The breeders bred white, black, spotted,
patchy sheep, short-eared sheep, horned sheep, horn-less sheep, and the list goes on and on.
Rams will reach up to 95 kg in body weight, while the ewes range from 60 to 75 kg. Female
lambs were bred in their second year, while horned rams were bred in their first season.
Istrian sheep have a couple of traits in common: their tenaciousness and adaptability to
relatively rough surroundings (Kompan, et all, 1996). Today, we are able to get a lot more out
of these sheep because of the improved breeding techniques and better food. The litter size is
1.19 live born lambs and the sheep give 119 kg of milk in their lactation period. The milk
contains 7.2 % milk fat and 5.9 % protein while some will give milk with over 8 % fat and 6
% protein (Kompan et all, 2008b). Average flock size is 75 animals and has been estimated
that the entire population of pure breed animals for the Istrian pramenka is 1200 animals
(Register, 2008). According to the FAO classification population is endangered.
Picture 3: Breeding environment and Istrian Pramenka
Karst sheep cheese
Karst sheep cheese is produced at the region of Karst for hundred’s of years and is made by
sheep milk (Picture 4). Cheese uniqueness is coming from the specific karst environment,
local breed, and climate, soil and pasture composition, chemical and microbiological
composition and storage conditions (Gerzelj in sod., 2000). Istrian pramenka is excellent
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sheep for such an environment. It has a long walk, and ability to graze between the stones.
Usually sheep will eat the old feed as well; however they are trying to found young grass. We
can divide the area of grazing in the lowlands and highlands karst grassland. The taste and
smell are full, aromatic and slightly spicy characteristic for the sheep cheese. Main part of
buyers is the tourists from neighbouring country Italy, local restaurants and home tourists.
Picture 4: Karst sheep cheese and young cheese
Karst lamb
Request for the recognition of the Karst lamb is based on the quality of meat and their
traceability. For grazing sheep in the karst region a large areas of grazing are characteristic.
Contents of pasture are very rich especially with grass, clover and herbs. According to the
(Gerzelj, 2008) herbs are rich on the aromatic essence due to the specific soil and
microclimate condition. Share of herbs in the pasture is from 20-40%. Thanks to the herbs and
other aspects meat of the sheep is very tasty. Breeding conditions and feed supply are main
points for the good sensory conditions of Karst lamb. A requirement for the labelled meat is a
specific breed the Istrian pramenka or Jezersko solcava breed. Animals have to be born in the
region of karst in order to get recognition. Lamb meat is known as a speciality and in the past
it was mainly sold in neighboring Italy. Nowadays it’s a very required between local
restaurants and tourists as well as cheese. Lamb consuming is very seasonal and it’s higher
around Easter.
2.3 THE BOVEC SHEEP
The Bovec sheep was according to Kompan, et all (1996) formed in the upper valley of Soca
and got its name from the town of Bovec (Picture 5; Report, 2008). The Bovec sheep breed is
a distinctive dairy breed, and has a fine head structure and short ears. Its wool is rough, white,
brown or black in colour, and is sheared off twice a year. The body is relatively small in size,
having a horn-less head with short ears and short and slim legs; the body weight of rams
ranges between 45 and 50 kg, while the standard weight for ewes is between 35 and 40 kg;
height (at shoulder) ranges from 55 to 60 cm. The sheep can reach a larger frame and add up
to 10 kg to their usual body weight provided that they are kept in flocks under good
husbandry conditions and food ad libitum. Until today, the breeding goal has been the
adaptation to harsh grazing and rearing conditions. Above the forest margin in the slopes of
Krn, Kanin, Mangart and other mountain peaks, a vast area of grassland with short and juicy
vegetation is available. These areas have always been used for pastures during the summer.
The animals were pasturing in this mountainous grassland after weaning of lambs from June
through September. It has been estimated that the entire population of pure breed animals for
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Bovec sheep contains just over 3700 animals and average flock is 51 animals (Register 2008).
According to the FAO classification Bovec sheep is at risk.
The milk yield of the Bovec sheep, despite its modest past, has gone up in the past few years
thanks to better care, improved food supply and better health conditions. On average the milk
yield is around 221 kg; containing 6.3 % fat and 5.5 % proteins. In better herds sheep can
yield over 300 kg of milk (Kompan et all, 2008b).
Picture 5: Breeding environment and Bovec sheep
Bovec cheese
The Bovec is a town of 1,600 inhabitants in western Slovenia, in the heart of the Julian Alps.
The place is a popular winter (Mount Kanin) and summer (river Soca) sports resort, and an
excellent starting point for a trip in the mountains. In the Bovec mountains typical sheep's
cheese is produced. The cheese is produced in this region for the more than 150 years (Picture
6). We can read that 1873 Bovec cheese already got a silver price for the quality and at the
same time the Karst cheese got an attention at the same exhibition as a very good cheese
(Gospodarski list, 1873). The Bovec cheese is protected with Designation of origin and is
named by the area. The cheese is only produced on three farms in the mountains; other farms
are located in the valley. Bovec cheese is produced predominantly from pure ewe milk,
although some producers still add small quantities of cow’s or goat’s milk. Still the content of
other milk can not be more than 20%. The test and smell are full, aromatic and slightly spicy.
The cheese is aged for at least 60 days, but it can be older (Pravilnik, 2004). According to the
Ogorevc (2007) the producers of Bovec cheese produce 12-13 (15) tons per year and the price
on the market is 40 – 60% higher than substitutional product. Often the price is too high for
ordinary consumer. The research results for the Bovec cheese shown that 24% of consumers
didn’t herd for Bovec cheese at all, 38% already heard and the same percent of consumers
already try the cheese.
Beginning of protection started in 1998 when Association for Bovec sheep was established.
First there was a tendency just to protect the Bovec sheep but afterwards they decided for
protection of product as well. The association number in last year was 15 members from two
mountains. However association doesn’t have plan of distribution and promoting. Every
member is taking care for marketing by himself. Producers put up the minimal price but they
think that price should be higher 11,70 EUR/kg of cheese. Production is connected with high
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expenses for the feed which is often scarce. All products are sold at home. Buyers are tourists
some of them are regular. Small part is sold at the eco market in Tolmin. Producing the Bovec
sheep is not economically viable; often this is just additional money besides regular work.
Marketing of cheese often depend on the season, weather and number of tourists (Ogorevc,
2007).
Picture 6: Bovec cheese
2.4 THE JEZERSKO SOLCAVA BREED
This is one of the autochthonous Slovenian breed that was formed with the cross breeding of
primitive white domestic sheep with Bergamansc and Padovan sheep. It has a characteristic
convex head profile, inherited from Bergamansca sheep and high quality wool which they
inherited from Padovan sheep. The animals are usually white in colour but a brown variation
also exists (although breeders call these sheep black). In the past they had to have an “eyeglass” or “tear drop” mark around their eyes, under their eyes and on their ears. These are
moderately large sheep, with a height of 65 to 67 cm (rams will reach over 70 cm), their body
weight is between 65 and 75 kg, under good conditions they may exceed 80 kg while rams
weigh over 100 kg. They have large ears, a long wool-covered tail, long and muscular legs
and their back is strong and long. This allows them to walk on steep mountainous grazinggrounds. They are tenacious and healthy animals, adapted to our surroundings. Sheep are
sheared in the spring and fall, and they will give from 2.5 to 3 kg of wool each. Twin lambs
are not unusual, so the litter size is 1.5 lambs. Besides that, sheep are fertile year-round and
mate again soon after lambing, even if the lambs are still suckling; the majority of the sheep
will mate within a month after lambing (Kompan, et all, 1996). In Jezersko and the highest
Solcava farms they have preserved the breed the way it first appeared centuries ago and it has
become a known and valued breed since the second half of the past century. They are also
extremely valuable from a breeding perspective. We have been very successful at using it in
new breeding programs, crossing it with the Romanovska breed. Besides its good fertility, it
also supplies year-round lamb’s meat which is important today and will probably be even
more important in the near future. The breed is spread in different parts of Slovenia as seen at
the Picture 7 (Report, 2008). The population number for the Jezersko-Solcava sheep is 17400
and population is not endangered (Register, 2008).
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Picture 7: Breeding environment and Jezersko solcava sheep
Jezersko Solcava lamb and wool products
The Solčava district belongs to one of the charmingly beautiful archetypical landscapes of the
Alps. The common name for this area, which in the Slovene language is called »Solčavsko«,
denotes the village of Solcava together with the uppermost reaches of the Savinja river. It also
includes the valleys Logarska Dolina, Matkov Kot and Robanov Kot as well as the realm of
highland farmsteads which can be bound on the slopes under the Olševa and Raduha
mountains, and above the Matkov Kot and Robanov Kot valleys (Bizjak at all., 1995).
According to the tourists information’s there are various agro tourisms in the valley of
Logarska and Robanov kot and an Alpine dairy is developed in this area. On those Alpine
areas tourists can eat and buy local sheep products. From the 50 farms in the area of
Solcavsko 15 of them are registered for supplementary activity (Zadruga Solčava, 2008).
There are not a specific data and research done about marketing of Jezersko Solcava lamb.
According to different telling from the breeders and agriculture advisory service and
Slovenian selection centre majority of lambs are sold at home and through agro tourisms.
Lambs (live animals) are also sold in the neighbouring Italy and than slaughtered in Italy.
However there is a strong movement for manufacturing the wool and selling different
products such as slippers, clothes, bags, toys, jewellery and various other products (Picture 8).
Association has 12 members and their goal is to get the certificate for their products which
wool comes from the Jezersko solcava breed.
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Picture 8: Wool products from Jezersko solcava breed
3. CONCLUSIONS
The review showed that market for products of autochthonous breed is not well developed
and all products are sold at home. On the other side, there is also a problem of small
production, which could fulfil expectations of the wide market. The Bela Krajina Pramenka is
well known as a best baked lamb despite the fact that no research was done for the carcass
quality, quality of meat and taste. At the local competition for “Best baked lamb” The Bela
Krajina sheep always wins. High share of lambs are sold at home through agro tourism or to
the local restaurant. The lambs from The Bela Krajina Pramenka has higher price than other
breed in the same area. There is much concern about landscape among farmers and they
would never allow their land to overgrow. Quite a few farmers stated that they would like to
increase the number of animals, if market would be more organized. The baked lamb from
Bela Krajina has a good potencial for start the process of recognition of origin. Local
association should organize themselves and start the process.
The Bovec cheese is best known products from the all autochthonous breeds of sheep. All the
cheese is sold to the local tourists and restaurants. Its production is 12-15 tons per year and it
is hardly enough for the local market. Since the environment is rich with tourists they could
increase the production, but for the wider market the price is too high as well as the cost of
input.
The Istrian Pramenka has two protected products and both are protected with the designation
of origin. No research was yet done for the marketing of those products, nevertheless we
know that all the lambs and the cheese is sold at home to the tourists, to the local restaurants
and to the neighbouring countries.
The Jezersko Solcava breed is the most expanded autochthonous breed in Slovenia and is not
endangered. Coming from the most tourist part of Slovenia lambs are mainly sold at home
through agro tourism. In last few years there is strong tendency for manufacturing sheep
wool. Association has 12 members and they are producing various products from the wool. In
the future more concerned and research has to be done on the marketing and production of
autochthonous breeds.
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4. Literature
EEC 510/2006. Council Regulation on the protection of geographical indications and
designations of origin for agricultural products and foodstuffs. 2006. Official Journal of
European Union, 93, 510: 12-25.
Bizjak, J./ Lenarčič, M./ Orešnik, M. Krajinski park Logarska Dolina. Solčavsko; 1995, 196
str.
Cividini, A./ Gorjanc, G./ Kompan, D. Poročilo za avtohtone pasme ovc. V: Ohranjanje
biotske raznovrstnosti v slovenski živinoreji, Poročilo za leto 2007, Domžale, 2008, 285-304.
Gerželj, E./ Perko B./ Rencelj S. Elaborat o označbi porekla blaga kraški ovčji sir. Drustvo
rejcev drobnice s Krasa. Senožeče, 2000, 11-19.
Grabrijan, B. Belokranjska Pramenka. Sodobno Kmetijstvo, 7 (1996), 12-15.
Grabrijan, B. Belokranjska pramenka pozabljena ovca. Drobnica, 2(1997), 25 str.
Kompan, D./ Cividini, A./ Gorjanc, G. Register pasem z zootehniško oceno. V: Ohranjanje
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Kompan, D./ Zajc, P./ Cividini A. Plodnost ovc v kontroliranih tropih v Sloveniji v obdobju
2007. Domžale, 2008a, 12 str.
Kompan D, Erjavec E, Kastelic D, Kavčič S, Kermauner A, Rogelj I, Vidrih T (1996) Reja
drobnice. CZD Kmecki glas, Ljubljana.
Kompan, D./ Zajc, P./ Cividini A.. Mlečnost ovc v kontroliranih tropih v Sloveniji v obdobju
2007. Domžale, 2008b, 17 str.
Ogorevc, K. Perception of the traditional cheese in Slovenia. Diplomska naloga. Domzale,
BF, Odd. za zootehniko, 2007, 105 str.
Pravilniko o označbi geografskega porekla Bovski sir. 2004, Uradni list republike Slovenije,
47, 2238: 6289 – 6289.
Razstava mlekarskih izdelkov 5 (1873)2, str. 15, Gospodarski list. V: Prispevki k bibliografiji:
Sir in planšarstvo sždo leta 1945, Ed. Prof.dr.Andrej Šalehar, zaslužni professor, Rodica,
2008, 2 str.
Renčelj, S./ Gerželj, E. Kraška jagnjetina z zaščiteno označbo porekla. Specifikacije
priznanih kmetijskih pridelkov. http://www.mkgp.gov.si, 6.6.2008. s.32
Renčelj S./ Perko B. Siri nekoč in danes. Ljubljana, Kmecki glas, 1995, 203 str.
Žan, M./ Kompan, D./ Klopčič M./ Šalehar A. (Editors). The State of Farm Animal Genetic
Resources in Slovenia. Domžale, 2003, p. 134.
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Tomazic D. Environmental effects on the loss of farm animal genetic resources in Slovenia,
case study of the Bela Krajina (Pramenka) sheep. 2003, London, p.61.
Zadruga Solčava, http://www.zadruga-solcava.si/splosno.php?rid=3, 6.6.2008
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