Butchery and Ice-making in Trzin

Jefačnik’s Homestead
When: For indefinite time

Butchery, and ice-making connected to it, were the two most typical economic activities in Trzin from at least the middle of the 19th century onwards which continued in the inter-war and postwar periods. Ice rooms were also found on bigger farms. These were rooms used for storing perishable food located in one part of the outhouse or built as an independent building. Such a room was also part of the Jefačnik homestead and today its reconstruction is available for visits. A special delicacy of the area is the Trzin sausage.