For the third year in a row, the Dugopolje company Smjeli, known for their production of Dalmatian prosciutto and other cured meat products, has now experimented with prosciutto of Black Slavonian pigs. According to Vlado Pranćić, the owner of Smjeli, this is a unique project because black pig meat does not come from a pig farm, but from natural breeding.
Vlado Prančić and Smijeli’s project started with a family farm in Vukojevac owned by Mirjana Petrović. At this farm, 40 black Slavonian pigs are free to move throughout a 40-hectare complex. The project is under the supervision of the Faculty of Agriculture in Osijek and its professional manager for the third consecutive year is Professor Vladimir Margeta.
“This year, we increased the production to 150 pieces of prosciutto from the black pig from this farm. The first we put into the production process three years ago and they are drying. The finished products are not yet on the market because they have to settle for a long period of time. These pigs have a lot of muscular fat and need to rest. To mature this prosciutto, it has to be quite dry after the smoking process and the production process. Fresh pieces are 10 to 11 kilograms, and after the production process and maturing, they are about seven kilograms in weight. These pigs lose weight slower than those from commercial breeding. The reason is that the share of water is lower in fat than in red meat. They slowly drop moisture,” explains Prančić, one of the most prominent prosciutto producers.
“There are people who would like these products. We had a trial-tasting and we saw that people were delighted. Of course, if we were to produce 600 to 800 pieces of Dalmatian prosciutto from Black Slavonian pigs each year, then it could be worth it. You must have rich buyers for such products, which is not easy to find. A kilogram of this prosciutto with a pelvic bone cannot cost less than 300 kuna. And when we do complete the process, then the price could reach the price of prosciutto from the black Spanish pigs, the famous papa negra,” notes Prančić.
Apart from Dalmatian ham, Smjeli produces Dalmatian pancetta, Dalmatian sausage, Dalmatian buđola, Dalmatian šokol, plečka, prosciutto with the bone, Mosor salami and Dugopolje sausage.
“We can talk about this or that, but the prosciutto opens the door of the sale. You can also place other products with it. Dalmatian prosciutto is a brand that needs to be nurtured. Without prosciutto, it would be difficult to open the door,” Prančić concluded.
Source: Jutarnji List
