Markišavci, Slovenia

A third-generation family butcher in Markišavci, a Prekmurje village 5 kilometres east of Murska Sobota near the Hungarian border. The Kodila family runs the šunkarna — a Slovenian word that translates to 'ham-house' — and built their name on dry-cured Prekmurje ham slow-aged with rosemary and pepper. They are also one of the certified producers of the EU-protected Kranjska klobasa, made to the PGI specification: 75 percent pork shoulder, 25 percent bacon, garlic and pepper, beech-smoked, paired with a wooden peg. The slogan above the counter reads 'Ko veš kaj ješ' — 'When you know what you eat'. A second branch of the family business runs Kodila Gourmet, a bistro in Ljubljana that has appeared in the Michelin guide.