We’ve already talked about the art of making the indigenous Istrian pršut or dry-cured ham. So similar to all other members of the big Mediterranean smoked ham family, yet so special and unique, produced under strictly defined rules.

The municipality of Tinjan in central Istria is considered the capital of Istrian pršut, and one of the best small producers located here is the family ham-curing plant Dujmović. They rely on tradition, modern technology and ideal microclimate conditions (north and northeast wind combined with the brisk east wind from Učka Mountain) to make finger lickin’ pršut that melts in your mouth. We’re obviously not the only ones impressed because Dujmović family has won many awards for their product.

Add some good Istrian cheese and Teran red wine to it and the real Istrian experience is guaranteed.