Dalmatinska pečenica

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 muscle of the pig.

The meat is salted or cured in brine, cold-smoked, and dried in the Bora wind. The texture is firm, elastic, compact, and easy to slice. The aroma is typical of preserved cured pork products and mildly smokey, while the flavor is slightly salty. The entire process lasts at least 45 days, from salting to maturing.

Once finished, the product can be sold whole, in slices or in pieces. This delicacy is also served in many traditional restaurants throughout Croatia. It is recommended to serve this meat product with bread and cheese.