Croatian cold meats retain an authentic taste, transporting us back in time. Dalmatinski pršut (smoked ham from Dalmatia), itarski pršut (Istrian ham), Kulen (dried sausage from eastern Croatia).

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 -Dalmatian smoked ham is the result of curing exposed to the north wind (the Bura) and the south wind (the Jugo) as well as smoking and sea salt, which gives it a smell that whets your appetite and a taste that delights your taste buds.

 -Istrian ham is an unsmoked raw ham, it is matured for 12 to 18 months in the wind, with sea salt and natural spices (garlic, pepper and bay leaf).

 -The kulen from the Baranja region was the first to obtain the protected designation of origin. Baranja kulen is renowned for its smoky aroma, its taste of minced pork meat and spiced with garlic and pepper as well as paprika which gives it such a pronounced taste. 

 -The Kulen from Slavonia has a little less paprika and more lard than that from Baranja.

 -Panceta (dried bacon) originating from Dalmatia is dry seasoned and dried in a wood stove.

 -Buđola (rolled pork neck) seasoned with paprika, pepper, bay leaf and sea salt then dried and smoked.

 -Slanina (Bacon) originating from Slavonia, the fresh meat is rubbed generously with salt and dried.

 -Suhi lungić (dry pork loin).

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  So above all, don’t deprive yourself of this culinary experience!