Karst Neck

The traditional recipe for making the Karst Cured Pork Neck has been treasured and passed on from one generation of the Pivac family to another. The uniqueness of a product such as this lies in the carefully selected quality pork neck meat which is, after being separated from the bone, thoroughly processed, placed in salt and cured in quality smoke and the bora, a wind characteristic to Dalmatian zagora.

The right proportion of smoke, wind, experience and knowledge creates one of the most delicious combinations of taste and smoke specific to traditional cured meat products. The Karst Cured Pork Neck, as a specialty of Dalmatian cuisine, has been present since the ancient times and, as such, it is considered one of the finest and most delicious cured meat products used in Dalmatian cuisine.

The curing facility in Zavojani, equipped with state-of-the-art technology and completely adapted to allow traditional production of cured meat products, meets all European production and product quality standards. The careful sorting process and the unique quality of the Pivac Karst Cured Pork Neck ensure recognizability of this product by customers across Croatia and wider.



Bruschetta with Corn and Karst Cured Pork Neck Salsa



16 thin slices of Pivac Karst Cured Pork Neck

16 bruschettas (a baguette cut into slices, soaked in olive oil and grilled on the barbeque)

100 g corn (sweet corn, frozen or fresh)

4 tomatoes (filleted tomatoes cut into cubes)

1 onion (cut into cubes, the same size as tomato cubes)

½ jalapeno pepper (remove the seeds if you don’t like spicy food)

¼ coriander bouquet

1 lime juice

½ lemon juice

Olive oil

Salt (large sea salt grains)

Whole grain pepper



Stir fry the corn in a hot pan with a touch of olive oil. Mix the corn, the tomatoes, the jalapeno pepper, the onion and the finely chopped coriander together, season the mixture with salt and ground pepper, and add both lime and lemon juice and a touch of olive oil. Use the spoon to spread the salsa on the bruschettas and add the Karst Cured Pork Neck slices.


The salsa can be kept in the fridge for 24 hours.


Preparation Time: 20 minutes

Difficulty Level: 3/5

4 Servings


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.


Dalmatian Prosciutto

Many traditional dishes have been lost in the past but prosciutto, as a specialty, has been enthusing gourmets for more than two thousand years. The traditional Dalmatian Prosciutto is produced exclusively on the territory of Dalmatia, especially in Dalmatinska zagora, because this region enjoys exceptional microclimatic properties ensuring perfect conditions for ripening.