ISTARSKI PRŠUT Z.O.I.
LABEL FOR PROTECTED DESIGNATION OF ORIGIN (P.D.O)
ISTRIAN PROSCIUTTO (P.D.O.) IS SPECIAL – JUST AS THE REGION IT COMES FROM
Istrian prosciutto is made from specially selected cuts of meat, obtained from pigs fed with local food such as boiled potatoes, pumpkin, turnips and clover. The elegant, elongated shape of Istrian prosciutto comes from the specific way the leg is
processed, and all the fat and skin are removed, and the pelvic bone is left in. Sea salt, black pepper, fresh garlic, bay leaf and rosemary are rubbed into the fresh meatby hand. Istrian prosciutto is a product without artificial preservatives, air-dried
for at least 12 months. It is a delicate product which combines the rich flavour of red meat and sweetness of the fat. During drying, the entire thigh is covered with noble mould, which gives it a characteristic taste and aroma. The entire process of
prosciutto production is strictly controlled by an authorized institution, in accordance with the manufacturer’s specification, which was created based on a long tradition, known to Istrians since the 16 th century.
Store at a temperature from 0°C to +12°C
Istrian prosciutto P.D.O. bone-in, Istrian prosciutto P.D.O. 1/2 vp, Istrian prosciutto
PDO 1/4 vp, Istrian prosciutto P.D.O. 50 g.
Tekst uredbe o korištenju znakova za Z.O.I.
HOW TO PROPERLY CUT PROSCIUTTO BY HAND
Position the Istrian prosciutto so that the pelvic
bone faces away from the person cutting it and
turn the thicker side up.
Cut around the skin on the shank, remove the
skin, pepper, and fat until you reach the first
slice that is fit for consumption.
Cut thin and short slices by holding the knife
firmly in your hand and guiding it out from the
wrist while keeping the rest of the hand steady.
Slice from one side of the prosciutto to the end,
without leaving any indentations. Remove the
pepper only from the part you want to slice,
because mold and pepper protect it from drying
out too much.
In the part of the prosciutto where the pelvic
bone begins, the meat must first be separated
from the bone with a short knife, as this makes
it easier to cut thin slices around the bone. Use
the entire prosciutto, including the part around
the pelvic bone.
After cutting all the meat from both top and
bottom, don’t forget about the sides. Put the
prosciutto on its side, clean the mold and
pepper, and cut it into thin, short slices.
HOW TO TAKE GOOD CARE OF ISTRIAN
Istrian prosciutto is a delicacy made with a lot of love and care. Thus, even after buying it and bringing it home, you must give it the necessary attention to keep it as fresh as possible for as long as possible and get the best out of it. Istrian prosciutto is a product that naturally contains mold. The mold is a natural means to keep the prosciutto from drying out. Whole bone-in prosciutto should be stored in a cold and dark room, at a temperature of up to 12 °C. Higher temperatures will not harm the prosciutto, but they will make it dry out faster. To properly cut the prosciutto into slices you need: a prosciutto holder, a long thin knife for cutting prosciutto, a knife for cleaning the prosciutto, accessories for holding the prosciutto slices.
Istrian prosciutto can be considered well used if 65% of the meat content or more from one whole bone-in prosciutto has been obtained. After slicing, prosciutto must be stored in a cool place, at temperatures between 0°C and 12°C (at higher temperatures prosciutto does not spoil, but it dries out faster). Prosciutto must be well protected. We recommend storing it in cloth bags. Humid rooms are preferable for storing prosciutto because the formation of mold protects it from drying out and you can enjoy its full flavor for longer.
For centuries, black pepper was considered “the king among spices”. Not only did it serve as a food spice, but it was also a much-needed preservative for meat and other perishable foods. It allowed food to be preserved for a year or more without the need for a refrigerator. Today, doctors believe that black pepper can also help you achieve a slimmer waistline. Pepper is native to India. In ancient times, it came to Europe with caravans and was valued as highly as gold.
Feel the magic of Istria – in one bite!