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This is dry-cured and salted ham that's very much like Italian prosciutto, or Parma ham, and is a speciality in Istria, the Kvarner region, and Dalmatia. It takes at least a year to cure the ham with the help of the cold bura wind that blows in the Adriatic from the north-east. Istarski pršut (Istrian pršut) and Krčki pršut (from the island of Krk) have Protected Designation of Origin (PDO) status at the EU level which is a guarantee that it was produced, processed and prepared in a specific geographic region. Pršut is usually served as an appetizer at the beginning of a meal, along with with cheese, bread and a glass of wine..

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