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 in various dishes, adding depth and richness to pasta, risottos and even stews. The meticulous craft of prosciutto production reflects Istria’s commitment to preserving traditional food customs while achieving culinary excellence.