Have you come across this originally Slavonian delicacy?
Anyone who has any understanding of gastronomy or those who worship meat and charcuterie, know that one of the finest Croatian meat delicacies is – prosciutto. We would love to compete with the best Italian and Spanish prosciuttos, and proving we may just succeed are numerous global awards as well as protected Krk and Istrian prosciuttos.
At the unavoidable Zagreb address for admirers of Dalmatian delicacies – the Smjeli store – several days ago came a premiere presentation of superior prosciutto from black Slavonian pork. The black Slavonian pork is also known as ‘fajferica,’ as it was created at the end of the 19th century on the estate of nobleman Pfeiffer in Orlovnjak near Osijek. It is an indigenous Croatian breed, of exceptional quality meat, with a high content of intramuscular and intermuscular fat and good ability to bond water.
Thanks to this it is ideal for the production of charcuterie such as kulen, sausage, bacon and ham, as well as prosciutto. Many will serve this very delicacy on their holiday table. Considering the prosciutto was produced in very limited quantities and the meat is excellent, its price is somewhat higher than ‘ordinary’ Dalmatian prosciutto, but true gourmets will not fail to taste it. This unique charcuterie product is a result of a two-year cooperation by the Agriculture Faculty from Osijek and the Dugopolje company Smjeli, known for the production of superior Dalmatian prosciuttos, largely champions at domestic and international fairs.
“In the past two years we have tested the production of around sixty pieces of prosciutto from black pork and are thrilled with current results, planning for next year to make around a hundred pieces,” said Vlade Prančić, company owner. His prosciuttos are created in excellent conditions and in ideal natural environment. Although the Dugopolje factory is equipped with the most modern technology, the recipe remains traditional and has been moulded into the slogan “as before.”