Istrian Pršut

Name: Istrischer Pršut
Total time: 12 h
Ingredients: 40 g Grobes Meersalz; 4 g Schwarzer Pfeffer, grob gemahlen; 3 g Rosmarin, frisch; 1 g Lorbeerblätter, zerbrochen; 10 ml Rotweinessig; 2 g Knoblauch, fein gehackt

Curing MixPorkCold SmokingHard12-18 monthsNo core temperature (air drying)Cold, 10-18 °CNo smoking – pure air drying

Istrian Pršut differs from Dalmatian in that it is prepared with the bone in and uses a characteristic spice mix with rosemary and bay leaf. It is exclusively cold air-dried and not smoked, giving it a particularly mild, delicate aroma. The protected geographical indication (PGI) ensures its origin from the Istrian peninsula.

Ingredients(for 1 kg)

Coarse sea salt40 g

Black pepper, coarsely ground4 g

Rosemary, fresh3 g

Bay leaves, crumbled1 g

Red wine vinegar10 ml

Garlic, finely chopped2 g

Instructions

Preparation

1 day

Carefully trim the bone-in pork leg of tendons and excess fat. Work the rind with a sharp knife and lightly score the meat side so the curing spices can penetrate.

Dry Curing

3 weeks

Mix all spices and rub the leg completely. Store at 4-6 °C and re-rub every week. Regularly drain the liquid that forms.

Vinegar Bath and Pressing

1-2 days

Rinse the leg cold and briefly dip in or rub with red wine vinegar. Then weigh down between wooden boards and press for 24-48 hours to create a flat, even shape.

Air Drying

12-18 months

Hang the leg in a cool, well-ventilated room at 10-18 °C and 60-75 % humidity. Check regularly, tolerate light noble mold, remove unwanted black mold.

Maturity Check

Ongoing

After 12 months, pierce at several points with a bone needle (horse bone probe) and assess the aroma. The Pršut is ready when it has developed a pleasant nutty, slightly sweet fragrance and reached a weight loss of at least 25-30 %.

Pro Tip

The red wine vinegar bath after curing is a typically Istrian feature that helps control unwanted mold while developing a slightly acidic aroma. When cut, the meat should have a bright red color.

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