Travel Reference
In-Depth Information
In Slovenia, Croatia, and Montenegro,
pršut
(purr-SHOOT) is one of the essential
food groups. This air-cured ham (like Italian prosciutto) is soaked in salt and some-
times also smoked. Then it hangs in open-ended barns for up to a year and a half,
to be dried and seasoned by the howling Bora wind. Each region produces a slightly
different
pršut.
In Dalmatia, a layer of fat keeps the ham moist; in Istria, the fat is
trimmed, and the
pršut
is dryer.