Produced at altitude of 970 meters in Voštane, Croatia, where the Bura wind cures every prosciutto year-round, available to specialist importers and food retailers in Europe
Made from bone-in pork leg, salted with sea salt, smoked with mild combustion, and subjected to a drying and ripening process for at least one year. The specialty of Dalmatian prosciutto is evident in its traditional and natural production process without additional preservatives and additives. It is characterized by a distinctive aroma and smell of smoke, and a characteristic taste of mild saltin
Made from pork belly, salted with sea salt, smoked with mild combustion, and subjected to a process of drying and ripening for at least 3 months. It is characterized by a distinctive smell and taste with an ideal ratio between meat and fatty tissue. (additives: E250)
Made from pork loin, salted with sea salt, smoked with mild combustion, and subjected to a process of drying and ripening for at least 3 months. It is characterized by a distinctive smell and taste. (additives: E250, E252, E316)
Made from boneless pork neck, salted with sea salt, smoked with mild combustion, and subjected to a process of drying and ripening for at least 3 months. It is characterized by a distinctive smell and taste. (additives: E250, E252, E 316)
At 970 metres above sea level, lower humidity and cooler temperatures produce a firmer texture and a cleaner, more concentrated flavour than lowland-cured alternatives.
Voštane sits directly in the path of the Bura, a cold, dry northeastern wind that has cured Dalmatian prosciutto in this valley for generations, no mechanical airflow is used at any stage.
Every prosciutto completes a full year of curing before it leaves the production facility, ensuring the depth of flavour and shelf stability that export buyers in food retail and gastronomy expect.
All production takes place in Voštane, giving importers a clearly defined geographic story to communicate to end consumers.