As Morski writes, Croatian prosciutto, presented through its four brands (Dalmatian, Drnis, Istrian and Krk) is one of the most attractive elements of the gastronomic heritage and cultural identity of Croatia. Tradition, autochthony and quality are all confirmed by certification and the standardisation of production, and domestic producers united in the Croatian Prosciutto Cluster are able to deliver a top product of uniform quality.
”We’re promoting prosciutto (Croatian: prsut) as a traditional autochthonous gastronomic product and we’re working on positioning thw Republic of Croatia as a gastronomic destination,” they pointed out from the Croatian Prosciutto Cluster. Croatian prosciutto has become one of the most powerful products on the domestic market, in the production, distribution and sale of which excellent business opportunities are provided.
The continuous growth of production, the need for continuous improvement and creating the preconditions for a serious market breakthrough, have encouraged us to gather the best producers together every single year, as well as the greatest experts and businesses involved in the production of Croatian prosciutto. The Days of Croatian Prosciutto event is a traditional professional and business gathering dedicated to achieving two groups of goals – the continuous improvement and raising the level of product quality, its protection and promotion and connecting stakeholders in the production and distribution chain to achieve business growth,” they explained from the Croatian Prosciutto Cluster.
This year, the City of Split will be the host of Croatian Prosciutto Days, and it will form as a professional and business meeting dedicated to the country’s most famous cured meat delicacy, which will be held on April the 22nd and 23rd. The goal of the Croatian Prosciutto Days event is to promote this much loved, traditional gastronomic product and preserve the gastronomic heritage of the Adriatic regions from which it hails. From an economic point of view, this expert meeting encourages the exchange of knowledge and economic cooperation between pig production, slaughterhouses and prosciutto production, as well as all participants in the “from field to table” chain.
The wish of the organisers of 2022’s Croatian Prosciutto Days is to present the best examples of good practice from across Dalmatia, Kvarner and Istria as part of the event, and with the exhibition, socialising and professional work, they’ll try to contribute to strengthening the Croatian prosciutto brand and its valorisation in the food and tourism industry.
On the first day, Friday, on April the 22nd, the Park Split Hotel will host the grand opening with a series of workshops and round tables with the aim of improving the production and business of the prosciutto industry, as well as expert evaluation and proclamation of the best prosciutto present. The next day at Prokurative at 08:00, an exhibition-exhibition event will be organised, where prosciutto producers will present themselves to the public. Visitors will also be able to see, taste and buy prosciutto from different Croatian regions.
Despite the growth of production, increasing quality and the fact that prosciutto brands are protected on the EU’s single market, much of the offer is still based on imported substitute products. During the meeting, a round table and workshops will be held, and through dialogue an attempt will be made to find a common language in order to strengthen the brand of Croatian prosciutto as an autochthonous delicacy.
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