For more than a decade, almost no festive dinner at Konoba Kamen has passed without the Dalmatian tradition – prosciutto. The prosciuttos are made from the legs/ham of domestic pigs weighing around 20-25 kg, and the production process begins with salting at a temperature of 2 to 6°C. Salt serves as a natural preservative to protect the meat from flies and other insects, and the process lasts from 14 to 20 days.

In the final phase of salting, the legs are pressed to drain the remaining blood. The legs are stacked in rows between plate and weighted, while the temperature is maintained between 4 to 6°C for 7-10 days. After pressing, the legs are washed in water and are ready for the cold smoking phase, which lasts up to 45 days. In this phase, the drying process can be accelerated by the strong Dalmatian wind, bura, which also contributes to the unique flavour.

The last phase of aging takes place in dark rooms with slight air exchange. It is desirable that the temperature in the aging rooms does not exceed +20°C. In this final phase, the prosciutto’s final taste and texture are refined, and 18-48 months from the salting, the prosciutto is matured and ready for consumption.

The minimum order is 50 g. We serve it with warm bread.