Pivac smoke pork neck

Since time immemorial it has been a Dalmatian cuisine specialty and is considered to be one of its best and most delicious cured meat delicacies. Pivac family’s pork neck traditional production recipe has been kept and always passed down to the next generation. This product’s specialty is the carefully selected quality of the pork neck, which is processed in detail after deboning and placed in salt, followed by drying in the Dalmatian zagora’s smoke and wind (bura). The right smoke, wind, experience and knowledge proportion create one of the most delicious combinations of flavours and smell, specific to traditional cured meat products.