Istrian Prosciutto

Pršutana Jelenić

Istrian Prosciutto

From HRK 2.154,60

Istrian Prosciutto (pršut) is a preserved dry-cured meat product obtained by drying pork leg derived from carefully selected heavy pig breeds. This is whole prosciutto with bones.

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Istrian Prosciutto
Unit price:

HRK 2.154,60

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Istrian Prosciutto (pršut) is a preserved dry-cured meat product derived from carefully selected heavy pig breeds. It has a unique “violin” shape and when processed, the skin is removed and the hip bone is left intact. It is manually cured with sea salt and seasoned with pepper, garlic and a pinch of laurel leaves. After curing and ageing, it is left to dry for at least 12 months in dry air without smoking. During drying, the “pršut” is covered in noble moulds, which give it a unique flavour and aroma.

This is whole prosciutto with bones. The weight is approximate can vary.

Located in the very heart of the green Istrian peninsula is Sv. Petar u Šumi, a place where the mild Mediterranean climate meets the forceful north-easterly wind – the bora. It is the perfect place for producing pršut because it provides the perfect conditions for making pršut what it has been for centuries in Istria. It was exactly here that Pršutana Jelenić was established in 1999 as one of the first registered factories for producing Istrian pršut. Jelenić Istrian pršut is made with sea salt, pepper and by heavily utilising natural microclimatic conditions and does not contain preservatives. In a well-known traditional way that has been used on the Istrian peninsula since the days of yore and which guarantees quality and recognisability. Brothers Luka and Paolo Jelenić run the pršut factory today, after taking the reins from their parents Vanda and Branko and transforming the production of pršut from a family tradition into a modern business, while still being firmly rooted in tradition and family. The Jelenić family stands apart from everyone else due to the distinctive character of their pršut derived from the year it was made and the specific conditions of the season in which they were dried.

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