In the tradition of the Istrian gastronomy the prosciutto (pršut) is the traditional cured and dried ham and top and the measure for all the exquisiteness. It is cut by long, delicate and careful incisions, so a joke says – like playing a violin. It is typically served as an entrée, thinly sliced, with artisanal bread and cheese.
Since it is not smoked and is processed without the skin, nitrites and nitrates, it is considered one of the most healthful cured meats in all of the Mediterranean. It is then dried in the wind for a few months before being left to mature and ferment for the final six to eight months. The end result of this distinct process is a relatively lean meat with extremely delicate flavor. It should be deep red in color with no discolorations, have a sweet taste, and almost melt in the mouth when thinly sliced. Prosciutto tasting is a truly extraordinary experience for everyone that loves meet delicacies.
Istrian prosciutto is highly regarded by gourmands worldwide due in large part to our strict adherence to a long tradition of respectful production.