Istrian pršut: air-dried, never smoked

Istrian pršut is never smoked; the way the hind leg is trimmed while retaining the pelvic bones gives the ham its elongated shape. During at least a year of air-drying and maturation, it develops the aroma of dry-cured pork and herbs; sea salt gives it moderate saltiness.

What sets Istrian pršut apart?

The pig’s hind leg is trimmed without the foot, skin or subcutaneous fat, while the pelvic bones remain in place. The entire exposed surface is dry-cured with sea salt and seasoned with pepper, garlic, bay leaf and rosemary. Smoke is not used at any stage.

The name Istarski pršut / Istrski pršut has held EU Protected Designation of Origin status since 2015. Not every ham served in Istria therefore qualifies as Istrian pršut: products bearing the protected name must come from the defined area and follow the registered production method.

How does it develop its flavour and texture?

Salting begins during the colder part of the year, when lower temperatures and moving air support gradual drying. Drying and maturation together take at least 12 months.

A mature ham has evenly pink-red meat and white fat when cut. Its aroma recalls mature dry-cured pork and herbs, with a pronounced yet moderately salty flavour. Because the ham is never smoked, neither the meat nor its seasoning is masked by smoke.

How should visitors taste and recognise it?

Istrian pršut is usually served as a cold starter and sliced thinly with a knife. Taste the first slice on its own; this makes its texture, salt level and seasoning easier to appreciate.

When buying it, look for the full protected name, the common PDO mark and the producer’s identification number. These distinguish certified Istrian pršut from ham that is merely described as being from Istria.