Dalmatinska panceta

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 and without the rib bones.

The streaky bacon from the pig’s chest and belly is cured in brine or salted, cold-smoked, and dried in the Bora wind. Dalmatinska panceta has a texture that’s firm, elastic, and easy to slice. The aroma is typical of preserved cured pork products and slightly smokey, while the flavor is slightly salty.

The whole process, from salting to maturing, must take at least 65 days. Once finished, the product is sold whole, in slices or in pieces.