Dalmatian prosciutto is a permanent cured meat product, protected by a designation of geographical origin, made from bone-in pork leg, salted with sea salt, smoked with mild combustion and subjected to a drying and ripening process lasting at least one year. The specialty of Dalmatian prosciutto is manifested in its traditional and natural production process without added preservatives and additives. Dalmatian prosciutto must not contain any additives (nitrites, nitrates, potassium sorbate, ascorbic and propionic acid) except sea salt.

Prosciutto production in Dalmatia began when the skill of processing and preserving pork meat by salting and drying spread from Old Rome to the European continent. Since then, the skill of producing Dalmatian prosciutto has been passed down from generation to generation, and over time a procedure specific to the region of Dalmatia has developed.

Until World War II in Dalmatia, prosciutto was produced only in rural households, while limited production allowed the consumption of prosciutto only in wealthier rural households. In the 1960s, the rise in living standards led to an increase in consumption, and therefore in the production of prosciutto. Due to the development of tourism and the growth of demand for local products, Dalmatian prosciutto has become one of the recognizable authentic symbols of Dalmatia and an economically significant typical food product in Croatia in the last 20 years.

Favorable climatic conditions enabled the tradition of preserving meat by salting and air-drying or smoking to develop in the area of ​​Dalmatia throughout history, and today we present this tradition through Dalmatian prosciutto. The special feature of Dalmatian prosciutto is manifested in its sensorial characteristics, which are the result of its preparation and production conditions in a natural environment. It is characterized by a distinctive aroma and smell of smoke and a characteristic taste of mild saltiness.

Dalmatian prosciutto is produced in the entire geographical area of ​​Dalmatia, which includes the longest and largest part of the Croatian coast along the Adriatic Sea. The climate is Mediterranean with hot and dry summers and mild and wet winters. The area of ​​Dalmatia is exposed to the winds for most of the year, which is why the area has always had natural conditions for optimal ripening and drying of prosciutto.