Dalmatian Prosciutto


The word ‘prosciutto’ comes from the Latin word ‘perexsuctum’, the origin of the Italian verb ‘prosciugare’ meaning to dry. It has spread over the centuries fromItaly to other Mediterranean countries. It entered the menus around the world at the time of the Ancient Romans and was mentioned even 100 years before Christ as an excellent delight made of cured and salted meat intended for daily consumption.

Prosciutto is known for its light and aromatic taste, deservedly being the most famous product in the category of traditionally cured meat products.

Whether made from fresh pork leg with bone or without it, the production always starts with light salting and meat massage, followed by various production stages such as cooling, repeated salting and massaging, ripening etc.

Time is one of the most important factors in the production of prosciutto. It takes as long as twelve months of salting, curing and ripening to create the specific deep red color and meat structure permeated with the enticing smell of smoke.


Ciabatta with Prosciutto, Brie and Dried Fig Spread


Ciabatta with Prosciutto, Brie and Dried Fig Spread




4 ciabattas

125 g Pivac prosciutto

100 ml fig spread (if using store-bought spread)

125 g brie (cut into thin slices)

Dried Fig Spread

150 g dried figs

1 dl dry white wine

1 dl water

2 tablespoons honey

1 rosemary twig (take off the leaves and finely chop)



In some stores, you can buy ciabattas with olives and dried tomatoes as well. If you cannot find ciabattas, you can use baguettes or similar instead.


Halve the ciabattas lengthwise. If you wish, you can grill them on olive oil. Put the dried fig spread, prosciutto and brie on it. You can garnish the sandwiches with finely chopped figs.

Dried Figs Spread

Mix the ingredients in a small bowl with thick bottom, cover and let come to a boil on low heat. Cook for another 20 minutes after it starts boiling. Stir from time to time. When the liquid evaporates and the mixture becomes thick, remove from the stove. Make the purée in the kitchen blender. Well-covered mixture can be kept for up to five days in the fridge.

The dried fig spread is one of the rare Croatian products that can be found on the shelves of American stores. If you don’t have the time to make it on your own, you can use the store-bought one.


Preparation Time: 4 minutes

Difficulty Level: 3/5

4 Sandwiches

You can browse other recipes from our cook book S bure na pijat (From the Bora onto the Plate) here.



Dalmatian Pancetta

The queen among the traditional products, the recipe for which dates from the Middle Ages, later being passed from one generation to another, is none other but the Dalmatian Pancetta. The climate, as one of the main factors in the production of pancetta, is what makes it different from other products.


Karst Cured Pork Neck

The cured pork neck entered the traditional Dalmatian cuisine relatively late. Its qualities were, however, recognized immediately and it today has a very important place among the cured meat delights of Dalmatia.