Istrian pramenka

Origin and Development of the Breed

The Istrian Pramenka, also known as the Istrian Milk sheep, developed in the Karst and Istria regions, where sheep farming was historically a vital economic activity. Income was generated through the sale of lambs, cheese, whey, and wool to Venice, Trieste, and Gorizia. Due to the scarcity of fodder in the Karst landscape, it was necessary to drive the sheep to more distant pastures. During the summer, grazing occurred on Snežnik and its surroundings; in autumn, around Vremščica; and in winter, in Istria and Friuli. After World War II, transhumant sheep farming was significantly reduced, leading to the abandonment and overgrowth of agricultural lands. Later, more modern breeding technologies were developed.

Breed Characteristics

The animals are predominantly white with dark spots on the head and body. On average, ewes have a withers height of 70 cm. Ewes are typically polled, while rams have well-developed, backward-curving horns. Rams can reach a body weight of up to 95 kg, and ewes between 60 and 75 kg. A notable feature is the sparse wool coverage on the legs and abdomen, which are mostly bare. The average litter size is 1.1 lambs.

Number of animals

Farm locations

Breeding Purpose and Products

The Istrian Pramenka is bred for milk and lamb production. Today, production is higher than in the past, when care and nutrition were more modest. The average milk yield is 170 kg, with 7.1% fat and 5.8% protein. The milk is used to produce various types of cheese (soft, hard for slicing or grating, semi-hard). Due to the specific climate and vegetation on the pastures, as well as traditional production and aging processes, Karst (Istrian) sheep cheese is recognized for its texture and taste. By-products include whey, and excellent curd and yogurt are also produced.