📝 About This Recipe
Born from the rugged limestone cliffs of the Dalmatian coast, Pršut is a masterpiece of patience, wind, and smoke. This bone-in ham is cured with coarse sea salt and gently kissed by the cold 'Bura' wind, resulting in a deep ruby-red meat with a buttery, melt-in-your-mouth texture. Unlike its Italian cousins, Dalmatian Pršut undergoes a light smoking process over hardwood, adding a sophisticated depth that balances the natural sweetness of the pork.
🥗 Ingredients
The Meat
- 10-12 kg Fresh Pork Leg (Bone-in) (Skin on, trimmed of excess fat but leaving the protective layer; must be chilled to 2-4°C)
The Cure
- 5-7 kg Coarse Dalmatian Sea Salt (Natural, non-iodized is essential for proper osmosis)
- 50 g Whole Black Peppercorns (Coarsely cracked)
- 4-5 bulbs Fresh Garlic (Crushed into a paste for flavoring the knuckle area)
Smoking & Finishing
- 5-10 logs Beech or Oak Wood (Dry hardwood for cold smoking)
- 3-4 pieces Juniper Branches (Added to the fire for aromatic complexity)
- 500 g Lard (Rendered Pork Fat) (For sealing the exposed meat surfaces during aging)
- 100 g Ground Black Pepper (To be mixed with lard for the protective coating)
👨🍳 Instructions
-
1
Begin with a fresh, high-quality pork leg. Ensure the femoral vein is completely drained of blood by massaging the leg firmly toward the hock; any remaining blood will cause spoilage.
-
2
Rub the crushed garlic paste into the exposed meat near the knuckle and the bone joints to act as a natural antibacterial agent.
-
3
Generously coat the entire leg with coarse sea salt, rubbing it vigorously into the skin and meat. Use roughly 50-70g of salt per kilogram of meat.
-
4
Place the salted leg on a slanted wooden board in a cold room (2-6°C). The slant allows the 'pocić' (excess fluids) to drain away.
-
5
Apply a weight (approximately 10-15kg) on top of the leg to help press out moisture and flatten the ham. Leave it in this first salt for 7-10 days.
-
6
After the first week, remove the old salt, rub with a fresh layer of salt, and replace the weights for another 7-10 days. The meat should feel firmer to the touch.
-
7
Rinse the ham in a mixture of cold water and vinegar to remove excess surface salt, then pat it perfectly dry with clean cloths.
-
8
Hang the ham in a smoking room. Cold smoke the meat using beech or oak for 4-6 hours every other day for about 3-4 weeks. The temperature must never exceed 20°C.
-
9
During the smoking phase, ensure the ham is exposed to the 'Bura'—the cold, dry north-easterly wind—whenever it blows. This is the secret to Dalmatian Pršut.
-
10
Once smoking is complete, move the ham to a dark, well-ventilated aging cellar (konoba) with a constant temperature of 12-16°C and 65-75% humidity.
-
11
After 6 months, coat the exposed meat surfaces (not the skin) with a 'stucco' made of lard and black pepper to prevent the meat from drying too quickly or becoming infested with flies.
-
12
Patiently age the ham for a total of 12 to 18 months. The ham is ready when it has lost about 35% of its initial weight and emits a deep, floral, and savory aroma.
-
13
To serve, use a long, flexible 'Pršut knife' to cut translucent, bite-sized slices against the grain, ensuring each piece has a thin ribbon of white fat.
💡 Chef's Tips
Always use non-iodized sea salt; iodine can impart a bitter chemical taste during the long aging process. Temperature control is critical in the first 30 days; if the meat gets too warm before the salt reaches the bone, it will spoil. When smoking, ensure the wood is dry and the fire is only smoldering to keep the temperature low. If you notice white mold (Penicillium) on the skin during aging, don't panic—this is normal and can be wiped off with a cloth dipped in vinegar and oil. Never use a mechanical slicer if you can help it; hand-slicing preserves the delicate fat structure and prevents the friction-heat from altering the flavor.
🍽️ Serving Suggestions
Serve at room temperature with Pag Island sheep cheese (Paški sir) and brined green olives. Pair with a robust Croatian red wine like Plavac Mali or Dingač to complement the smokiness. Accompany with warm, crusty sourdough bread and a few sprigs of fresh rosemary for aroma. Wrap thin slices around fresh figs or slices of sweet melon for a classic sweet-and-savory appetizer. Enjoy with a side of pickled shallots or wild capers to cut through the richness of the fat.