Posedarski pršut

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 additives or preservatives, and it is seasoned only with sea salt before it is pressed, dried, and allowed to mature for at least 12 months.

The drying process of the prosciutto usually involves smoking with juniper wood and drying naturally in the fierce Dalmatian bora wind, which is said to infuse the meat with droplets of pure sea salt directly from the sea as well as with the scent of fresh mountain air coming from the nearby Velebit Mountain.

With a flavor and quality said to be unrivaled, the prosciutto is typically sliced paper-thin and paired with cheese and a glass of fine wine, or drizzled with olive oil and eaten with slices of fresh bread.