February 16, 2016

Called dalmatinski pršut, the preserved dry-cured meat product has a mild smoky aroma and is made of a pig's leg, with the bone, skin and fat.

Dalmatinski pršut does not contain any additives, except sea salt. All stages in the production of dalmatinski pršut, from the salting of fresh legs to their pressing, smoking, drying and maturing, must take place within the geographical area of Dalmatia.

The EC said that due to the readily available sea salt and the favourable Mediterranean climate, the people of Dalmatia were very quick to adopt the skill of preserving pig meat through salting and drying from the ancient Romans.

The smoking is carried out using cold smoke obtained by burning hornbeam, oak or beech hardwood or shavings, which have traditionally been used as fuel wood by the local households.

Dalmatinski pršut will be added to the list of over 1,300 products already protected.