Istrian prosciutto

In the tradition of the Istrian gastronomy the prosciutto (pršut) is the top and the measure for all the exquisiteness. It is cut by long, delicate and careful incisions, so a joke says - like playing a violin. Fete or cuts of prosciutto are first smaller, to become ever bigger, the colour turns ever redder, the smell is more and more intense. There is a usage in Istria: as much longer and bigger cut, and not too thin is a must.

Istrian prosciutto is highly regarded by gourmands worldwide due in large part to our strict adherence to a long tradition of respectful production - from the careful way pigs are raised, to the elaborate treatment of the meat, to its curing with a unique blend of spices that give the ham its distinctive fragrance. Since Istrian prosciutto is produced without nitrites, nitrates or smoke, it is considered one of the most healthful cured meats in all of the Mediterranean.

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Praises from abroad to Istria

  • Best Olive Oil Region in the world 2016, 2017 and 2018


  • Istria 52 Places To Go In 2017

  • 10 Best European
    Wine Destinations 2016

  • 10 Best Wine Travel Destinations 2015

  • World's 2nd Best Olive Oil Region 2010 - 2015

  • Top 10 Valentine's Day Retreats 2014

Already receiving significant earned media in outlets such as National Geographic Traveler Huffington Post and mention in notable guidebooks like Lonely Planet, international journalists and tour operators alike continue the praise heaped upon the Istrian peninsula and all it has to offer making it one of the world's top destinations.

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