Comments

"When it comes to dry meat products, this is as close to perfection as it gets. The unique exchange of bura and jugo winds in the Dalmatian region makes it one-of-a-kind. It's important to note that many people have never tried the real deal, instead opting for imported "pršuts," which are often just salty hams, lacking the depth and quality of authentic Croatian pršut."

"It’s towards the salty side and more oil than usual. The ones I had went thru 36 months of curing and it’s maximum flavour among the hams"

"I was impressed by it the first time I ate, after I moved here, I always keep to weekends otherwise I would eat daily. Goes very well with cheese ( I love livanskji sir) and white wine. The best are the homemade!"

"Very nice ham, nice in combination with red wine like posip"

"Simply the best"

"A great traditional way of drying meat! Usually served with cheese as a cold starter."

"Not as good as Istarski prsut, still close to perfection"