克罗地亚火腿prosciutto （prsut）

通常来说，火腿指的是猪的后腿或大腿，经过腌渍、风干直到所有的水分全部蒸发完毕而成（其名称prsut 主要来源于拉丁语的pro exsutus，意思是提取最精华的成分）。说起来很简单，但制作过程却常常要花费两年的时间，而根据腿的大小，甚至需要更久。制作过程中，要把火腿倒挂在室外，风不断吹拂，加快水分蒸发速度。因此，地理位置和气候条件可以很大程度上影响火腿的口感和风味。

在克罗地亚，有两大地区盛产火腿，伊斯特拉半岛和达尔马提亚，具有鲜明的克罗地亚特色。这两个地方的地里环境和气候条件十分适合制作火腿。也就是说，只有伊斯特拉半岛和达尔马提亚生长的猪肉才能制作出真正的火腿。

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Basically, it is a pig’s hind leg or thigh dried, salted and pressed until all the juices are extracted (the name prsut comes from the Latin pro exsutus - to extract). This might sound simple, but the whole process can actually take up to two years, depending on the size of the leg. At some point, the ham is hung upside down outside so that the fresh air can do its part in the drying process. As a result, the location and climate can greatly influence the taste of the meat.


Two regions along the Croatian coast are known for their prsut: Istria and Dalmatia. They are also known for a distinctive Croatian cure-all, but that’s another story.   As we have already stated, the climate of the area is very important for prsut preparation, so these regions hold special geographic licenses for prsut production. In other words, only the meat produced in Dalmatia or Istria will have the authentic prsut taste.