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Split (Croatia)
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Meat
Food Flavour DNA
Nutritional Values
180kcal
15gProtein
—Carbs
13gFat
—Fibre
50 gServing
* Per serving · 50 g. May vary.
Dalmatian Prosciutto
How to order / say it
Say it
Dalmatinski pršut — [DAL-ma-tin-skee PUR-shoot]
Order
I'd like the dalmatian prosciutto, please.
Locally
Molim dalmatinski pršut.
Say locally
A traditional dry-cured ham, aged and smoked.
Why try it?
Dalmatinski pršut is a staple of Split's culinary identity, representing the skill and patience involved in traditional food preservation techniques, often enjoyed in local gatherings and celebrations.
How it tastes
The prosciutto offers a delicate salty flavor with subtle smoky notes, complemented by a tender, yet slightly fibrous texture that melts in the mouth.
Origin & History — first documented: 1200
The practice of curing ham dates back to ancient times in Dalmatia, with pršut becoming a household tradition due to its preservation qualities, especially prominent from the 13th century onward.
Recipe
Ingredients
- 🥩 1 kg pork leg
- 🧂 50 g sea salt
Method
- 1 Rub pork leg thoroughly with sea salt.
- 2 Let it cure and dry in a controlled environment.
- 3 Smoke the cured leg over a firewood of choice.
- 4 Age the pršut for several months until it reaches desired flavor.
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