# Prsut-vostane d.o.o.

Naturally cured Dalmatian prosciutto

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

- Canonical: https://catalog.reevol.com/p/marketing/prsut-vostane-d-o-o
- Language: en
- Last updated: 2026-09-09

## Supplier facts

- Supplier type: manufacturer
- HS codes: 1602.41
- Product categories: Dry-cured ham, Charcuterie, Dalmatian specialty foods
- Curing altitude: 970 m above sea level
- Curing duration: At least 12 months
- Production method: Natural Bura wind curing, year-round
- Origin: Voštane, Dalmatia, Croatia

## The Product (4)

### Dalmatian Prosciutto
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

### Dalmatian Pancetta
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)

### Dalmatian Pork Loin
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)

### Dalmatian Budjola
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)

## Contact

- Inquiry endpoint (POST form): https://catalog.reevol.com/api/marketing/inquiry/prsut-vostane-d-o-o