Dalmatian Meat Products

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 prš... READ MORE

Dalmatinska panceta is a traditional meat product that can only be produced in Lika-Senj, Zadar, Dubrovnik-Neretva, Split-Dalmatia, and Šibenik-Knin counties. This preserved and cured meat product is made from streaky bacon with its skin on... READ MORE

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 condi... READ MORE

Dalmatinska pečenica is a traditional meat product that can only be produced in Lika-Senj, Zadar, Dubrovnik-Neretva, Split-Dalmatia, and Šibenik-Knin counties. This preserved and cured meat product is made from the trimmed longissimus dorsi... READ MORE

Ninski šokol is a traditional dried and cured meat product originating from Nin in Croatia. It's made from pork neck according to secret family recipes, some of which are over 300 years old. The meat is placed in local Nin sea salt (Ninska ... READ MORE

Kaštradina is a popular local specialty coming from the Croatian regions of Lika and Dalmatia. It is a salted, smoked, and dried product made from the meat of castrated lambs, sheep, or goats, hence the name kaštradina that ... READ MORE

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 ... READ MORE