Krčki pršut

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.

This results in a more delicate, sweet to mildly salty flavor with pronounced notes of slow-matured pig meat. An essential part of any appetizer platter of the local cuisine, Krk prosciutto is best enjoyed with some aromatic sheep milk cheese and a chilled glass of dry white Žlahtina, the island's best-known wine.