Valamar Blog

(1) Did you know that Istarski prsut (Istrian prosciutto ham) has protected status, that it is published in Croatian intellectual property and that the conditions of animal breeding procedure, choosing of meat and production procedures that have to be fulfilled so that this prosciutto ham can be named “Istarski”, “Istrian” are defined in a special study?

(2) Did you know that in production of Istrian prosciutto ham smoke is not used, but the prosciutto ham is dried in clean air, that in the brining procedure only sea salt and spices blend is used, and that in the combination with special manner of adding them on prosciutto ham gives it distinctive, authentic flavour?
The skin with fatty tissue of prosciutto ham is almost completely removed, and then spices blend of sea salt, pepper, garlic, laurel or rosemary is added. What is important is that ripening of Istrian prosciutto ham must last for at least twelve months, that is, for one whole year.

(3) Did you know that Istrian prosciutto ham is treated in a strictly defined way, according to very severe criteria, it is protected by geographical origin and can be produced only in Istrian inland, in the places situated minimally 12 km away from the cost?

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