Where there's smoke, there’s fire.

When you taste smoked ham-pršut, the fire represents the explosion of flavor. It is considered to be Croatia's equivalent of Spanish jamon iberico, one of the most popular tapas in Spain.

Dalmatian cheese, olive oil and homemade bread (ispod peke) accompany this luscious cold appetizer on Croatian tables. It pairs well with fruit, usually melon, due to its intense sweet-savory flavor. Both air-drying and smoking make it different from Italian prosciutto. Due to its unique place of origin, Dalmatian prosciutto is protected on both national and European level.

Gastronomic treasure - a companion on important life milestones

‍

Prosciutto is almost always associated with graduation celebrations, significant anniversaries, and weddings in Dalmatia. There is no doubt that it is a special day if prosciutto is on the table. It is a day that is celebrated in your community, within your circle of family and friends. There are plenty of local specialties on the menu, but this tender delicacy is the star of the show. Because Dalmatians love prosciutto so much, they pay special attention to the aesthetics of serving it, so you will often find it served on a rose-shaped platter.

Local households, however, do not only use it for special occasions, but eat it every day as well. Dalmatia has a long tradition of making homemade prosciutto during the bura wind in the winter. This does not mean that it cannot be enjoyed on summer days, usually in sandwiches. The perfect beach snack! Furthermore, sea salt is an essential natural preservative that preserves meat from flies, as well as affects subsequent fermentation, i.e. ripening.

‍

Benefits of eating prosciutto

As well as being low in salt and fat, Dalmatian prosciutto also contains a lot of vitamins (group B, folic acid) and minerals. Because fresh meat loses a lot of vitamins during cooking, its protein composition is even better than fresh meat. It contains a high proportion of oleic acid. It is easily digestible and has a high nutritional value because of the decomposed proteins. The fact that not all prosciutto produced in Dalmatia is Dalmatian prosciutto is mandatory if you want to claim to be a true pršut connoisseur. Identify it by looking for a hot stamp with three lions, which indicates a product that meets a strict specification.

It has traditionally been served with olives and homemade bread since ancient times. However, it can also be used in cooking, so feel free to experiment with both imaginative and simple recipes. You could make crispy croquettes or enhance your asparagus salad. You'll enjoy an enticing Mediterranean feast paired with smooth, drinkable red wines.

There are plenty of places that sell Dalmatinski pršut around Croatia, but the most respected brands are Voštane and Pivac.

‍