Prsut

Pršut is a type of dry-cured ham that is traditionally produced in Croatia, Montenegro, and parts of Italy. The name "pršut" is derived from the Latin word "perexsuctum", which means "dried thoroughly".

History[edit | edit source]

The tradition of making pršut dates back to the Roman Empire, when it was considered a delicacy. The process of making pršut has been passed down through generations and is still practiced today in many rural areas of Croatia and Montenegro.

Production[edit | edit source]

The production of pršut involves a lengthy process of salting, drying, and aging. The ham is first salted and left to rest for a few weeks. It is then washed and hung to dry in the open air for several months. The final step is aging, which can take up to two years. The result is a ham with a distinctive flavor and texture.

Varieties[edit | edit source]

There are several varieties of pršut, each with its own unique characteristics. The most well-known is the Dalmatian pršut, which is produced in the Dalmatian region of Croatia. Other varieties include Istrian pršut and Herzegovinian pršut.

Serving[edit | edit source]

Pršut is typically served thinly sliced as part of a charcuterie board, along with other cured meats, cheeses, and olives. It can also be used in cooking, adding a rich, savory flavor to dishes.