Istrian prosciutto is a testament to the region’s dedication to artisanal food production. Made from high-quality pork legs, the process involves salting the meat, seasoning it with a blend of local herbs, and leaving it to dry naturally in the cool, dry bura wind for up to two years. This lengthy curing process gives the prosciutto a complex flavour, balancing saltiness with a hint of sweetness and a delicate, tender texture. Prosciutto is traditionally served thinly sliced as an appetiser, often alongside local cheeses, olive oil and fresh homemade bread. It is also used as an ingredient...