ISTRIAN ŽLOMPRT In Istria, each hamlet has its own name for dried pork loin - zarebnjak, ombolo, žlomprt and kanica are just some of them. The meat in a piece separated from the bones is rubbed with salt, crushed pepper and finely chopped bay leaves. The meat prepared in this way is left to dry for two weeks (if we want to heat it) or up to six weeks (if we want to cut it as a cold slice). Istrian žlomprt is an unavoidable part of Istrian gastronomy, along with Istrian prosciutto, consumed only on special occasions when the family hosted friends or guests. PRODUCT COMPOSITION: boneless pork loin and loin, table salt, spices (black pepper, bay leaf), dextrose, antioxidants: sodium ascorbate and citric acid, preservative: sodium nitrite 100g of product was obtained by drying 178g of pork loin and loin. Store at temperatures from 0 ° C to + 12 ° C