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Dalmatian prosciutto is a long-lasting cured meat product, protected by a geographical indication, made from a bone-in pork leg, salted with sea salt, smoked with mild burning, and subjected to a drying and aging process lasting at least one year. The uniqueness of Dalmatian prosciutto is evident in its traditional and natural production process, without added preservatives and additives. Dalmatian prosciutto must not contain any additives (nitrites, nitrates, potassium sorbate, ascorbic and propionic acid) except for sea salt.
The production of prosciutto in Dalmatia began when the skill of processing and preserving pork through salting and drying spread from Ancient Rome across the European continent. Since then, the skill of producing Dalmatian prosciutto has been passed down from generation to generation, and over time, a process specific to the region of Dalmatia has developed.
Until World War II, prosciutto in Dalmatia was produced only in rural households, while limited production allowed for the consumption of prosciutto only in wealthier rural households. In the 1960s, with the rise in living standards, there began an increase in consumption and, consequently, in the production of prosciutto. With the development of tourism and the growing demand for local products, Dalmatian prosciutto has become one of the recognizable authentic symbols of Dalmatia and an economically significant typical food product in Croatia over the past 20 years.
Favorable climatic conditions have allowed for the development of a tradition of meat preservation through salting and air drying, as well as smoking, in the region of Dalmatia throughout history. Today, we present this tradition through Dalmatian prosciutto. The uniqueness of Dalmatian prosciutto is evident in its sensory characteristics, which are a result of the method of preparation and the conditions of production in a natural environment. It is distinguished by a distinctive aroma and a smoky scent, along with a characteristic taste of mild saltiness.
Dalmatian prosciutto is produced throughout the entire geographical area of Dalmatia, which encompasses the longest and largest part of the Croatian coastline along the Adriatic Sea. The climate is Mediterranean, with warm and dry summers and mild and wet winters. The Dalmatian region is exposed to winds for most of the year, which is why there have always been natural conditions for the optimal ripening and drying of prosciutto in that area.
The process of producing Dalmatian prosciutto begins with the quality control of the raw material.
1. PROCESSING FRESH HAMS WITH BONE – Dalmatian prosciutto is produced from pigs that are descendants of commercial meat breeds and their hybrids. By trimming and processing the cooled fresh halves, processed fresh beef is obtained.
2. SALTING OF HAM – the time that may elapse from the slaughter of pigs to the beginning of salting the fresh ham must not be shorter than 24 hours or longer than 96 hours. The brining of the ham lasts on average 14 to 20 days, using sea salt at a temperature of +4°C to +6°C, and no spices or preservatives should be used with the salt.
3. PRESSING OF PROSCIUTTO “PIZANJE” – after the salting phase is completed, the hams are pressed by being arranged in rows between boards and weighted down. Pressing lasts from 7 to 14 days at a temperature of +4°C to +6°C.
4. DRYING AND SMOKING OF HAM – after equalizing the temperature of the salted and drained hams with the room temperature, the smoking phase follows. Smoking is done using a fireplace for the production of cold smoke, utilizing cold smoke obtained from the combustion of hardwood chips or sawdust from beech, oak, or hornbeam. Drying and smoking lasts up to a maximum of 45 days.
5. CURING OF THE PROSCIUTTO – The curing phase takes place in dark rooms with gentle air circulation. It is desirable for the ripening rooms to have a temperature not exceeding +20°C and the relative humidity of the air to be below 90%. After a year of curing, the prosciutto is ripe and ready for consumption.
The association “Dalmatinski pršut” (English: Dalmatian prosciutto) was established in 2006 with the aim of realizing the idea of protecting the geographical origin of Dalmatian prosciutto. Her main goal, as already mentioned, the protection of the geographical origin of Dalmatian prosciutto has been successfully achieved.
On July 10, 2012, the Ministry of Agriculture announces the REGISTERED LABEL AND NAME OF THE PRODUCT. The product name “DALMATIAN PROSCIUTTO” has been registered as a GEOGRAPHICAL INDICATION, by Decision CLASS: UP/I 310-26/12-01/04, URBOJ: 525-08/0497-12-4.
According to that, the production of Dalmatian prosciutto must take place according to the specifications.
Dalmatian pancetta is a cured meat product made from pork belly, prepared through a technological process that includes salting, drying, aging, and smoking. It represents a part of the gastronomic heritage of the Dalmatian region. By combining modern technology and a traditional recipe passed down through generations, the company Pršut Voštane, located at an altitude of 970 meters, produces this top-quality cured meat delicacy under the constant influence of the Bura wind.
Through constant changes in the dry air, rich with the pure aerosols of mountain herbs and the humid south, Dalmatian pancetta is created, possessing a unique aroma and flavor characteristic of the micro-location of Voštane, with an ideal balance between meat and fat tissue. As a top gourmet product, it satisfies all categories of consumers.
Dalmatian buđola is a permanent cured meat product – dry boneless pork neck. Using original traditional recipes and preserving the gastronomic heritage of the Dalmatian region at an altitude of 970 meters, the company Pršut Voštane produces this top-quality delicacy.
By combining traditional and indigenous values with modern technology, along with ideal microclimatic conditions, smoked and dried in a natural environment, the Dalmatian buđola from Voštane is created—a top-quality gastronomic product with a distinctive aroma and flavor unique to the micro-location of Voštane.
Dalmatian sirloin is a cured meat product made from high-quality pork shoulder. The company Pršut Voštane nurtures a traditional recipe for producing our delicacies, combining it with modern technology.
The process that has developed through generations of our ancestors and is specific to the region of Dalmatia is also applied in the production of this delicacy. Combine tradition and modernity as the foundation for a good product. Dalmatian sirloin from Voštane is a top-notch gastronomic delicacy with a unique aroma and flavor characteristic of the micro-location of Voštane.
Contakt:
+385 (0)21 261 111
+385 (0)98 980 6980
prsut-vostane@prsut-vostane.hr
