PRŠUTANA

A ham production was built within the winery complex under the name "Pršutana Gospoja," intended for the production and tasting of prosciutto.

PROCESS

RECEPTION OF RAW MATERIAL AND SALTING

An initial quality check is carried out when the meat arrives at our facility. This initial test includes processing and temperature classificationt, which must be between 0 and 3 °C. The hams are then stored in a chamber to be brought to a suitable temperature for further processing. The salting process takes place in two stages. Immediately before starting salting, the hams pass through a specialized 'equipped tunnel' designed to massage the meat and effectively expel the blood. The hams rest in the salt in a special chamber for at least 15 days while the technologist monitors the salt's absorption in the thigh.
PROCESS OF THE COLD PHASE - BORA

After being hung on special supports, the hams are placed in a chamber where the Bora, a local wind, is simulated. Keeping the temperature around 3°C during the cold phase process is essential. It is equally vital to regulate the relative humidity of the air in the chamber precisely and the dynamics of the air circulation. The technologist carefully monitors and manages these parameters to optimally control the process of extracting water from the ham, i.e., the drying dynamics. The extraordinary location of our ham facility faces the famous Senj's Bora or the cold north-easterly wind that, since ancient times, has given the ham produced in this area a characteristic traditional flavor.

TEMPERING  AND AGING PROCESS

After the completion of the cold phase, the temperature gradually increases until it reaches 18 °C. This process begins on the hundredth day from the beginning of the production of our ham, marking a new phase. This phase represents the most extended period in ham production, lasting at least nine months. During this period, the hams are carefully exposed to a light draught with a temperature of 18 °C and optimal humidity. In these conditions, hams develop their characteristic flavor and aroma. Outdoor air quality is crucial at this stage, contributing to the product's final quality.


HOW TO SLICE HAM?

HAND SLICING WITH A KNIFE

Use a small knife to remove the pork rind, the protective layer, and arround the thigh bone. It is essential to carefully remove only the amount of skin needed to maximize the preservation of the quality of the rest of the ham. As you continue to cut, you can gradually remove additional layers of skin. Place the ham on a support so the side from which the skin has already been removed faces up. Adjust the depth of the cut to your personal preference. Continue to cut down to the bone, regularly removing the skin and the protective layer. When you reach the bone, turn the ham to the other side, fix it firmly on the stand, and continue cutting on the other side.

MACHINE SLICING

When removing the ham from the vacuum packaging, use paper towels or a clean cloth to dry and remove the thin layer of fat from the surface. Remove the skin only from the part of the ham you intend to cut. When placing the ham on the cutting device, ensure the meat's fattier side faces up. Start cutting. Also, remove the skin whenever you encounter it while cutting. Always keep the fat part facing up. To get precise and neat slices, it is recommended to cool the ham to a specific temperature before cutting it, which makes it more accessible. After slicing the ham, leave it at room temperature for 5 to 10 minutes to allow it to develop and release its aromas fully.

HOW TO RECOGNIZE IT?

Finely sliced ham reveals a delicate texture with pink hues and veins of fine intermuscular fat. The ham, with its inviting appearance, not only conveys a feeling of freshness and quality but also seems to capture the Bora wind's sharpness and the Adriatic Sea's salinity in its flavor, combining characteristic elements of a rich and varied environment.

Contact us

Address

Sveta Nedija 5, Vrbnik

51516

Croatia

Email
Telephone
+38551309389

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