Taste prosciutto when you visit Croatia!

Dalmatian prosciutto is always on the table! No matter whether it is a birthday celebration, a wedding, anniversary or just a simple gathering of family and friends – Dalmatian prosciutto always has a special place on the table.

Dalmatian prosciutto always has a special place on the table. Its distinct and a bit spicy taste together with its beautiful red color creates great sensation in people`s mouths.

Dalmatian prosciutto is an authentic product from the Croatian cuisine

Croats are very proud of their pršut. It is not only a simple food, but it is a passion served for you to enjoy. Because of its distinct taste and specific ways for making it, it is regarded as a unique and authentic product from the Croatian cuisine. Istria and Dalmatia are the two places with great history of making pršut, but both regions use different methods for making it.

Dalmatian Prosciutto (Pršut)

Image: Bura i Sol It’s distinct and a bit spicy taste together with its beautiful red color creates great sensation in people`s mouths. Dalmatian Prosciutto or Pršut is the main food attraction that comes from Croatia. Image Author: Tricia Mitchell

The uniqueness of a Dalmatian prosciutto

The uniqueness of a Dalmatian prosciutto comes from its traditional and natural production process that excludes adding any preservatives and/or additives. Dalmatian prosciutto must not contain any additives, the only thing that is being added is sea salt.

The uniqueness of a Dalmatian prosciutto comes from its traditional and natural production process that excludes adding any preservatives and/or additives. Dalmatian prosciutto must not contain any additives, the only thing that is being added is sea salt. Source: Pršut Voštane

Process of making prosciutto may take up to a couple of years

In essence, prosciutto or pršut is a pork leg or dried thigh, which is salted and then hardly pressed until all of its juices are extracted. This may sound like a simple thing, but the complete process of doing it may take up to a couple of years, based on how big the pork leg is. After that, the ham is hanged from upside down and left on fresh air which helps the process of drying. The climate and the location play major role in the process and affect the taste of the prosciutto. It takes a long time before the pršut is well prepared for people`s enjoyment.

Dalmatian prosciutto – created in a traditional way, without additives

Dalmatian prosciutto is special because it is created in a traditional way, without adding any additives or preservatives. Dalmatian pršut is smoked and exposed to colder conditions during the maturing period, which intensifies it’s aroma. Before being set to dry, ham is being coated with a combination of salt, pepper, flour, fat and ashes from certain type of wood. Dalmatian pršut gets its specific aroma and color from the smoke that comes from the quality wood. Drniš is very popular place and its people are known for making fantastic pršut for centuries. Source: drniskiprsut.com

Join Croatia culinary tours and taste Dalmatian Prosciutto!

Dalmatian Prosciutto (Pršut)

During the drying process, pršut is exposed to bura wind which blows from the Velebit Mountain.

Drying on the wind “bura”

During the drying process, pršut is exposed to bura wind which blows from the Velebit Mountain. It takes a long time before the pršut is well prepared for people`s enjoyment. This is because it is largely affected by the winds bura and jugo. During the drying process, pršut is exposed to bura wind which blows from the Velebit Mountain. Bura carries the beautiful herb smells that grow on the mountain, while jugo wind blows directly from the Adriatic Sea and gives the ham its saltiness.

Dalmatian Prosciutto (Pršut)

The production facility is designed in a way in which the two of the three key parts in the prosciutto facility (salting place and ripening place) are placed under ground.…the third place is the smokehouse. Regarding the ripening place, it is important to emphasize that, in fact, that is our konoba made from stone which has been used for prosciutto ripening over the last 100 years!

Where to taste Dalmationa Prosciutto?

Almost all restaurants in Croatia offer pršut - prosciutto as a part of their main dishes or like an appetizer. It goes great in combination with hard cheese, olive oil, tomatoes and olives. Sometimes is even paired with fruits, honey or with sea meals. Cutting is very important and the thinner the slice – the better the taste. Traditional restaurants called konoba are great places to enjoy slices of pršut along with traditional Croatian music.

You can also visit specialized stores where you can buy pršut. If you travel to Dalmatia and want to taste the real thing you should visit several places where you can truly enjoy pršut. For example, Drniš is very popular place and its people are known for making fantastic pršut for centuries. Puntica is another nice place to visit, right below the Velebit Mountain, close to Zadar. Small village called Posedarje is a well known place awarded with many prizes for its traditional preparation of pršut. Jasenice is another popular place which you can visit, and there are many more places.

"Bura i sol" store is an amazing place to taste prosciutto. They are producing prosciutto in a classic, traditional way Bura i Sol said:

“The production facility is organized in a way in which all technological processes are done manually, and the manufacturing technology is completely based on the classic i.e. traditional method, which means that the process of ripening is not accelerated, the goods are salted in the regular season of slaughtering (November-February), and only natural materials are used in the procedure (wood, salt), together with outer climatic conditions. Those types of registered prosciutto producers are practically gone!”

The production facility is designed in a way in which the two of the three key parts in the prosciutto facility (salting place and ripening place) are placed under ground.…the third place is the smokehouse. Regarding the ripening place, it is important to emphasize that, in fact, that is our konoba made from stone which has been used for prosciutto ripening over the last 100 years!


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