As Poslovni Dnevnik writes, due to the unusually high temperatures that unfortunately caused spoilage, a lot of prosciutto was thrown away en masse in the Dalmatian hinterland during the month of December. The first bura winds to arrive finally created some more suitable conditions for Dalmatian prosciutto production, without which it is difficult to imagine any celebration for very many Croats, Dnevnik.hr writes.
An abnormally warm December led to many of those engaged in Dalmatian prosciutto production to simply throw away part of the meat they had already prepared for drying. Salting the prosciutto is done at temperatures of two to eight degrees, otherwise a lot of spoilage occurs. Instead of December, more favourable temperatures for the proper preparation of one of Croatia’s favourite delicacies arrived in the hinterland of Dalmatia only with the first bura winds of this winter season.
Because of this lack of reliability, unfortunately more and more manufacturers are having to turn away from traditional methods of preparation and production, replacing their smokehouses with plants which can guarantee controlled conditions, and which are co-financed by the European Union (EU).
“We all work more or less in a traditional way. It’s just that we are a little better technically equipped. With these technical possibilities, we have reduced the risks that can arise when unusual weather conditions cause us issues. There can be a little more fat on the meat, or a little less, as far as taste and smell are concerned, there are thankfully no deviations,” concluded Mijo Zizic from Brstanovo.
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