Istrian ham is the pride of the Istrian man, his symbol for the benefits of a balanced rhythm with Nature. Istrian ham is related to the legend of Bura, a young and beautiful girl who praised her own beauty too much and who God struck with lightning because of her arrogance. The story says that since then, whenever a woman commits a similar sin, she sighs bitterly, and her sighs become a strong and cold wind, which brings clarity and simple beauty. This is what Istrian ham is like, a unique combination of extremely high quality meat, a special recipe, enriched with sea salt and natural spices, dried only in the wind called Bura. Cut into thin slices it represents the beauty of simplicity and the uniqueness of Istria which melts in the mouth and conquers with a misleading fragrance.
The uniqueness of Istrian ham
This absolutely authentic Istrian product is unique in the world because of the quality of its ingredients and the preparation method that haven’t changed for centuries. The special technology for ham preparing and the microclimatic conditions result in a supreme product. Istrian ham is legally protected and has a geographical origin; it must be produced only in the hinterland of Istria, at least 12 kilometres away from the sea.
It is characterized by extremely red-coloured meat, with no adipose tissue and by an intense flavour and aroma. The animals are fed and kept separately, so the meat of Istrian ham does not contain additives or nitrates, which are harmful to one’s health. Unlike other dry-cured hams, the Istrian one dries without smoke, solely with the help of clean air, which is why it does not contain dangerous carcinogenic substances. Processed hams are dry-cured only with sea salt and natural spices - pepper, rosemary, bay leaves and garlic. It is produced in the wintertime, with the first day of a fresh wind, and it is drought the next five and matured twelve months.
Where to try the Istrian ham
Istrian ham will be offered to you on almost every table, in the warm home of Istrian people, in many restaurants, in traditional taverns and agrotourisms, as a beginning of every good meal, but also as a unique ingredient in many traditional dishes.
