In wintertime, the time for pig slaughtering, Peter fills the cellar with salami, dry-cured ham and the Šebrelje želodec (stuffed pork stomach). This is also the storage area for home-made brandies (sage, honey, walnut, prunes, cherries, absinthe, spruce, etc.), cheeses from surrounding plateaus, jarred porcini mushrooms, zucchinis, tomato and home-grown fruit.

In the well-furnished cellar of our farm, we can also host a small group of up to 20 guests, offering excellent cold cuts and, if desired, the tasting of wines from nearby wine-growing regions.