📝 About This Recipe
Originating from the rugged coastline of Croatia, Dalmatinski Pršut is a masterpiece of time, salt, and the fierce 'Bura' wind. Unlike its Italian cousin, this dry-cured ham is kissed by cold wood smoke, resulting in a complex profile of deep ruby meat and buttery fat with a subtle smoky finish. It is a labor of love that transforms a simple leg of pork into a world-class delicacy through traditional curing methods passed down through generations.
🥗 Ingredients
The Pork
- 10-12 kg Fresh bone-in pork leg (hind leg) (Skin on, high-quality heritage breed preferred)
The Curing Mix
- 5 kg Coarse sea salt (Preferably from Pag or Ston for authenticity)
- 100 g Black peppercorns (Coarsely cracked)
- 10 pieces Dried bay leaves (Crumbled)
- 6 pieces Garlic cloves (Crushed into a paste)
The Smoking Fuel
- 4-5 pieces Beechwood logs (Dry, for clean smoke)
- 2-3 pieces Oak wood (For sustained temperature)
- 2-3 pieces Dry juniper branches (For aromatic depth)
- 1 handful Immortal (Smilje) or Rosemary (Optional, for the final smoke scent)
For Finishing & Storage
- 500 g Lard (Pork fat) (To seal the exposed meat during aging)
- 50 g Black pepper (Finely ground, to mix with lard)
👨🍳 Instructions
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1
Select a high-quality pork leg. Trim any excess hanging fat or ragged meat edges, but keep the skin intact. Massage the leg to remove any residual blood from the femoral artery near the hip bone.
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2
Rub the leg vigorously with the crushed garlic paste and cracked peppercorns, focusing on the exposed meat sections.
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3
In a large curing tub, create a bed of coarse sea salt. Place the leg on the salt and completely bury it in more salt. Ensure no meat is exposed to the air.
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4
Place the tub in a cold room (0-6°C). Let it cure for approximately 1 day per kilogram of weight (e.g., 10 days for a 10kg leg).
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5
After the initial cure, remove the leg and rinse off excess salt with cold water. Pat it perfectly dry with clean towels.
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6
Pressing phase: Place the leg between two clean wooden boards and weight it down with heavy stones (about 20-30kg). Leave for 7-10 days to flatten the ham and expel remaining moisture.
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7
Hang the leg in a smokehouse. Start a cold smoke fire using beech and oak. The temperature must never exceed 20°C (68°F); you want smoke, not heat.
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8
Smoke the ham intermittently for 30-45 days. Ideally, smoke on days when the air is humid, and let the 'Bura' (cold, dry NE wind) dry it on clear days.
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9
Add juniper branches or rosemary to the fire during the last few days of smoking for a traditional Dalmatian aromatic profile.
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10
Once smoking is complete, move the ham to a dark, well-ventilated aging room with a steady temperature of 12-15°C.
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11
Apply a 'sugna' (a mixture of lard and ground pepper) to the exposed meat surfaces to prevent them from drying out too quickly or cracking.
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12
Allow the Pršut to age for a minimum of 12 months. The ham is ready when it has lost about 35% of its original weight and yields a deep, complex aroma when pierced with a bone needle.
💡 Chef's Tips
Always use coarse sea salt; fine table salt will over-salt the meat too quickly. Temperature control is critical; if the environment is too warm during the first 60 days, the meat will spoil. The 'Bura' wind is the secret ingredient; if you don't have a cold dry wind, use fans in a temperature-controlled room. Never rush the aging process; the best enzymes develop after the one-year mark. If white mold appears during aging, simply wipe it off with a cloth dipped in vinegar and oil.
🍽️ Serving Suggestions
Slice paper-thin by hand using a long, flexible knife for the best texture. Pair with Pag Island sheep cheese (Paški sir) and brined green olives. Serve with warm, crusty homemade sourdough bread. Enjoy alongside a glass of robust Dalmatian red wine like Plavac Mali or Dingač. Add fresh figs or melon slices for a sweet and salty contrast.