Dalmatian prosciutto is a long-lasting dry-cured product, protected by a geographical indication of pork, sea salt, smoked, with light combustion and subjected to drying and ripening for at least one year. The specialty of Dalmatian ham is manifested in its traditional and natural process of production without added preservatives and additives. Dalmatian prosciutto must not contain any additives (nitrites, nitrates, potassium sorbate, ascorbic acid and propionic acid) other than sea salt.