Dalmatian Cooking

Pršut: Dalmatian Cured Ham

Of all the exquisite artisan food produced in Dalmatia, there is none as widely loved that resonates in the hearts and souls of the people like pršut (PURR-shoot). If you’re at all familiar with the prosciutto of Italy and jamon of Spain, you’ll almost know what to expect from pršut – but not quite. True Dalmatian pršut begins with a fresh pork leg that’s cured in pure Adriatic seawater, then pressed between large stones to remove the brine. Next the ham is smoked and hung outside to dry in the blasting Bura winds over winter. Pršut is typically then aged for anywhere from one to three years in dark cellars or attics, where its flavors mellow and mature.

This dry ham is a distinctive experience in flavor, texture and aroma not found elsewhere, an unmatchable product of Dalmatia’s specific climate and ecosystem. Though passable, commercially produced pršut is available for purchase in supermarkets and butcher shops in Dalmatia, many families make and prefer their own. Once you’ve tasted true Dalmatian pršut, homemade with the time and love it requires, you’ll understand why. But since it’s not produced for export, you’ll just have to visit Dalmatia to discover for yourself.

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