If you’ve visited Croatia – perhaps, even if you haven’t – you’ll have tried or at least heard of its famous prosciutto. Known locally as pršut, this dry-cured ham is a renowned delicacy. Taking pride of place at every public buffet, it is served thinly sliced, usually uncooked and savoured simply alongside bread, cheese, wine and olives. It is enthusiastically imported from Croatia across Europe and no less than four Croatian prosciutti from different regions are protected at an EU-level. But, pršut is not the be-all and end-all of Croatia’s mastery with preserving pig.
As well as famous sausages like Kulen, kobasica and krvavica, Croatia is also brilliant at making bacon. That’s no overstatement. They are not just good at it – Croatian bacon may be the finest you will ever try.
The best bacon made in the country usually come from Dalmatia and Slavonia and is, like Dalmatian prosciutto, smoked. Though Dalmatian bacon may stand slightly in the shadows of the region’s more delicate pršut, this more robust and flavoursome product is featured within a greater wealth of traditional, cooked dishes and praised by anyone who tries it.
Dalmatian panceta © Gavrilovic
However, the secret of Dalmatian bacon may soon be let out of the bag. This traditionally made product has received the same EU-protection as Dalmatian prosciutto. Sometimes called slanina or panceta (even though, in Italy, the title of pancetta is usually reserved for bacon which is not smoked), Dalmatian bacon was protected at a national level in 2019, the first steps required in order for it to apply for a similar classification within the EU. Confirmation of its EU-awarded protection was announced by the Croatian Agriculture Ministry on Tuesday 16 February 2021
Dalmatian bacon is salted by hand, pressed and smoked. Unlike bacon available in other countries, Dalmatian bacon is only ever that which is elsewhere called ‘streaky’ bacon, as opposed to ‘back bacon’. It is made from pork belly and chest. It has belts of whitish fat running along its length, which carry a substantial amount of flavour. Its traditional salting and smoking process are so thorough that it can be eaten raw, uncooked and is regularly enjoyed in this way.
Dalmatian bacon is aided in its preservation by low winter air temperatures and in its drying by seasonal winds.
