Days of Croatian Pršut in Split – an event not to miss 

(Photo credit: Filip Brala)

The best protected Croatian pršuts from Istria to the south of Dalmatia will be presented at Prokurative in Split on 23 April. The day before, on April 22, this year’s champion pršut will be announced.

ZAGREB, 14 April 2022 – Dalmatian, Drniš, Istrian, Krk? Which pršut will be this year’s champion will be revealed at the Park Hotel in Split on Friday, April 22, the first day of the largest event dedicated to the top Croatian delicacy.  

The 8th edition of Days of Croatian Pršut returns to the city of Split, where everything started in 2015. Every year, the event moves to another city and promotes only certified pršuts, ie only those that are protected at the European Union level.

(Photo: Filip Brala)

Everyone who comes to Prokurative on Saturday, April 23, will be convinced of the top quality Croatian pršut wit a dozen award-winning pršut producers selling products at promotional prices from 9 am to 2 pm.

(Photo credit: Foto Nomad)

“On the first day of our event, workshops and round tables are held exclusively for producers and their guests, and the champion pršut is announced. Every year the producers of certified or protected pršuts send their best samples for evaluation before the event and look forward to the results,” said Ante Madir, executive director of the “Croatian pršut” cluster.

(Photo credit: Foto Nomad)

The “Croatian pršut” cluster is the organiser of this two-day event and brings together about twenty of the most famous producers of protected Croatian pršuts from Istria to southern Dalmatia, from large companies to small family producers. 

(Photo credit: Foto Nomad)

(Photo credit: Foto Nomad)

Croatia has as many as four prsut types with EU protection – from the island of Krk, Drniš and Dalmatian with a designation of protected geographical origin, and Istrian with a designation of protected original origin.

(Photo: Foto Nomad)

These are premium products with exceptional texture and superior taste, and most importantly they do not have any additives, and their only preservative is sea salt.

(Photo: Filip Brala)

“The numbers speak best of the delicacy in question. In Croatia we eat twice as much pršut as we produce. Last year we produced about 480 thousand pršuts, and about 900 thousand were eaten. In other words, we eat equally domestic and imported pršut. For comparison, fifteen years ago, domestic pršut was represented on the market with only ten percent. However, I must emphasise that the imported products in most cases are not pršut but dried pork legs, which enters the production process without bones and is sold below the age of six months,” concluded Madir.