dalmatinski-prsut
PROTECTED DESIGNATION OF GEOGRAPHICAL ORIGIN

Dalmatian prosciutto (Dry cured ham)

The secret of the distinctive aroma and taste of the geographically protected Dalmatian prosciutto is hidden in five basic ingredients: the high-quality pork leg, the sea salt, the Dalmatian bora north-eastern wind, the time required for its production and a carefully guarded family recipe.
Dalmatinski pršut
TRADITION ON A PLATE

The production process begins with the processing and shaping of a fresh leg of pork with the bone, which is then salted and re-salted with pure sea salt. As was done centuries ago, it is still done by hand today, thus achieving an even saltiness and preventing the meat from being spoilt.

This is followed by smoking and drying in the bora wind, which will give it it's characteristic taste, colour and aroma. The combination of autochthonous wood and herbs used for smoking has been preserved until today and is the basic difference between Dalmatian prosciutto and other types of prosciutto produced throughout Europe.

The maturing of prosciutto must last at least a year. Top-quality prosciutto, ready for the market, is carefully selected by daily control and monitoring of the maturing process. Only those that meet all the quality requirements are marked with a hot stamp with three lions, and are allowed to bear the name Dalmatian prosciutto.

Dalmatinski pršut

Traditional production conditions

For an exceptional full-bodied taste, we make maximum use of the natural conditions during production – the bora wind for drying, smoking with white wood, and the long-term maturing of the product, in conditions inspired by those used in old wine cellars.

The secret of the perfect taste

Vrgorac, a small town located in the Zabiokovlje Karst, has perfect microclimatic conditions that enable the production of top quality prosciutto.

Standardised quality

The perfected conditions available for the production process have made it possible to standardise the salinity level and quality of the product.