Dalmatinski pršut is Dalmatian prosciutto, a protected geographical indication that, unlike the Italian product, is smoked; Konoba Varos and Konoba Korta both list it as a starter.

Wikipedia lists Dalmatinski pršut as a protected geographical indication registered in 2016, and says the pršut of Dalmatia and Herzegovina is smoked, unlike the Slovenian, Istrian and Krk versions. In Split, Konoba Varos lists Dalmatian smoked ham at €13 per 100 g, Konoba Korta lists Dalmatinski pršut among its starters, and Lvxor serves Dalmatian prosciutto with burrata.

Where to eat Dalmatinski Pršut in Split

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Make it at home

Serves 620 minEasy

Ingredients

  • 300g Dalmatinski pršut, hand-sliced paper-thin by the butcher
  • 200g Paški sir (Pag Island sheep cheese), at room temperature
  • 200g aged Dalmatian goat cheese or aged Manchego
  • 200g black Vis or Kalamata olives, drained
  • 150g sun-dried tomatoes in olive oil
  • 1 small jar pickled samphire or capers in brine
  • 1 country sourdough or pogača (Dalmatian flatbread)
  • 150ml top-quality Dalmatian extra virgin olive oil (Brač or Hvar)
  • 1 small ripe fig or 1 wedge melon, sliced thin
  • 1 bottle Dalmatian Pošip or Plavac mali, chilled
  • Sea salt flakes

Method

  1. Take the pršut out of the fridge 30 to 40 minutes before serving. Cold pršut tastes of nothing; the fat must come up to 18C.
  2. Take the cheeses out at the same time.
  3. Arrange the pršut on a wooden board, draping the slices in loose folds rather than pressing them flat.
  4. Cut the Paški sir into 5mm wedges and the goat cheese into 1cm batons. Arrange in clumps around the pršut.
  5. Scatter the olives, sun-dried tomatoes and samphire in small piles. Add fig or melon slices for contrast.
  6. Pour the good olive oil into a small bowl on the board with sea salt flakes alongside.
  7. Tear the sourdough or break the pogača into uneven pieces and add to the platter or place in a separate basket.
  8. Eat with bare hands and your knife. Build each bite yourself: piece of bread, slice of pršut, a flake of cheese, a drop of oil, an olive. Pour the wine cold.

Editor tip. Never refrigerate sliced pršut; eat it the same day. Slice across the grain at a slight angle so each slice contains both lean meat and the white fat veins.