Istrian prsut is among the most prized cured meats in the Adriatic region. Unlike its better-known Dalmatian cousin, Istrian prsut is not smoked — it relies entirely on the bora wind, sea salt, and time to develop its distinctive character.
The Making of Prsut
The process begins in late autumn when temperatures drop. Legs of pork are rubbed with salt, pepper, and herbs, then hung in stone-walled drying rooms with windows positioned to catch the bora wind.
- Curing period: 12 to 24 months minimum
- No smoking — only wind, salt, and time
- Protected Geographical Indication status
- Traditionally served with Istrian cheese and olives
The bora wind is our secret ingredient. Without it, prsut is just dried meat. With it, it becomes something extraordinary.
How to Enjoy Prsut
Slice it paper-thin and serve at room temperature. Pair with Malvazija Istriana, local sheep cheese, and homemade bread.
Where to Buy Authentic Prsut
- Visit farms around Tinjan, the prsut capital of Istria
- Look for the official PGI seal on packaging
- The Tinjan Prsut Fair held in September
