Dalmatian Pršut
Dalmatian Pršut is an air-dried raw ham from the Croatian coastal region of Dalmatia. The leg is first dry-cured and then dried for several months in the Bora, the cold Adriatic wind. The result is an intensely aromatic, deep red meat with a nutty flavor.
Ingredients(for 1 kg)
Instructions
Preparation
1 dayThoroughly remove blood from the pork leg by pressing it firmly. Cleanly remove or score the rind. Then pat the surface dry.
Dry Curing
2-3 weeksRub the mixture of sea salt, pepper, garlic and rosemary evenly into the entire meat surface. Place the leg in a container and store at 4-6 °C, turning and re-rubbing every 2-3 days.
Washing and Pressing
1-2 daysRinse the leg with cold water and pat dry. Then press between two boards with weights to remove excess moisture and achieve an even shape.
Air Drying
6-9 monthsHang the leg in a well-ventilated, cool room or shed, ideally exposed to the Bora wind. Temperature 8-15 °C, humidity 65-75 %. Check regularly for mold and cracking.
Pro Tip
The pork leg should come from traditional free-range pigs. During the drying phase, continuous air circulation is crucial – ideally through natural wind. A light mold coating on the outside is normal and even desirable.
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