ABSTRACT
Dry-cured ham production is related to Mediterranean countries, the origin of a large number of different kinds of dry-cured hams. The production process basically includes the dry salting of a dressed pork ham, drying and long ripening. Croatia has recognized the importance of its autochthonous meat products and four types of dry-cured hams have been protected. Dalmatinski prsut is a dry-cured meat product made of pork leg with bone, rind and subcutaneous fat tissue. The product with the geographical indication Dalmatinski prsut must be placed on the market only after the completion of the last phase of production and after the certification body finds the conformity of products to their specification. Fresh ham for the production of Drniski prsut is processed without feet, pelvic and sacral bones and caudal vertebrae. The traditional production of smoke is applied, where smoke is produced in a metal firebox using logs of beech and hornbeam.
