TABLE OF CONTENTS
Best Croatian Cured Ham Types
Dalmatinski pršut is a cured, smoked, and dried ham that is usually served thinly sliced alongside bread, cheese, or fruit such as melon. Unlike its Italian (prosciutto) and Istrian counterparts, the Dalmatian version of pršut is wood-smoked and dried for a minimum of twelve months.
It is produced with fresh pork legs, with the bone, skin and subcutaneous fat. After preparation, which includes dry-salting, pressing, and seasoning, it is smoked and left to dry and mature in the air. The final period is strongly influenced by the cold and dry Bora wind, which creates favorable conditions for maturation.
One of the staple ingredients of Croatian cuisine, Istrian pršut or prosciutto is a traditional cured and dried ham. It is usually served thinly sliced as an entree, alongside some artisanal bread and sheep or goat milk cheese. Its production is the simpler than those of other prosciuttos, as it is not smoked and is processed without its skin.
After its skin and fat are removed, it is salted with coarse salt, pressed and rubbed with the mixture of black pepper, garlic, and different herbs. It is then dried for a few months in the wind before it is left to mature and ferment for the final six to eight months.
Considered to be of the best quality of all the Croatian prosciuttos, Drniš prosciutto is a cured, smoked and dried ham produced in this region since the 14th century. It is scientifically proven that the submediterranean microclimate conditions around Drniš make this type of ham different from those produced in Istria or Dalmatia.
The thighs used in the production of pršut must be of premium quality, sourced locally and weigh more than 11 kilograms. The prepared meat is salted, pressed, cold-smoked and dried for a minimum of 12 months. It is dried in the wind, and the balance between the cold and dry Bora wind, and the warmer Jugo wind, is essential for it to develop all its characteristic aromas and flavors.
This Croatian prosciutto hails from the island of Krk, and what makes it unique is the specific way of production which is a peculiar blend of the two traditional ham curing methods. Unlike its Istrian and Dalmatian counterparts which are, respectively, trimmed of skin and smoked, Krk prosciutto is a non-smoked ham cured skin-on after being dry-salted with sea salt flavored with pepper, rosemary, and bay leaf.
Despite being equipped with the latest technological solutions, the manufacturers of Krčki pršut use a natural system of curing whenever possible, which means the hams are left to dry and mature in the strong, salt-bearing Bora wind, characteristic for the Adriatic.
Posedarski pršut is a variety of Dalmatian prosciutto that has been traditionally prepared in Posedarje. This Croatian gourmet delicacy is typically made from the hind legs of a high-quality pig. The meat is entirely free from any additives or preservatives, and it is seasoned only with sea salt before it is pressed, dried, and allowed to mature for at least 12 months.
The drying process of the prosciutto usually involves smoking with juniper wood and drying naturally in the fierce Dalmatian bora wind, which is said to infuse the meat with droplets of pure sea salt directly from the sea as well as with the scent of fresh mountain air coming from the nearby Velebit Mountain.
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