All the Lands of Prosciutto

Drniš Prosciutto PGI

Croatia

Its distinctive features are lower saltiness, a mild smoky aroma, and a balanced level of dryness. Evidence of pig farming in this region dates back to 1500 B.C., while records of prosciutto production trace back to the 14th century. Drniš prosciutto is also famous for being served at the coronation of Queen Elizabeth II in 1952, and it was sent to her again for her most recent jubilee. Drniš prosciutto is protected by a Protected Geographical Indication (PGI).

Istrian Prosciutto PDO

Croatia

A true standout, it is the first meat product that can be produced by two countries (unfortunately, Slovenia currently does not have any certified producers included in the association). It is skinless and without fat, dry-salted exclusively with sea salt, and seasoned with pepper, garlic, rosemary, and bay leaves. It is dried for a minimum of 12 months and air-cured without smoking. If the leg is heavier, the regulations require 16 months of drying before it can be sold. Istrian prosciutto is protected by a Protected Designation of Origin (PDO).

Prosciutto di San Daniele PDO

Italy

Produced in the area surrounding the town of San Daniele near Udine. Only salt from the northern Adriatic is used, and it is cured in a region where the winds from the Carnic Alps meet the Mediterranean climate. The production phases are: selection of the leg, salting, pressing, resting, washing, curing, protection (coating the area without skin), regular inspection through needle-testing, and stamping after quality control. This distinctive prosciutto stands out due to its guitar-like shape, which it gains during the unique pressing phase, the intact trotter, and the mandatory brand of the producers' association with a two-digit producer number under the stamp.

Prosciutto di Parma PDO

Italy

This prosciutto is a masterpiece of tradition and the gold standard of Italian cured meats, making it the most well-known prosciutto in the world.

The Parma region is ideal for curing prosciuttos. In addition to the strict rules of the consortium that oversees the production process from pig breeding to market release, great attention is paid to the salting of the hams.

They have true experts for salting, known as "Maestro Salatore." Prosciutto di Parma holds the Protected Designation of Origin (PDO) status.

Jamon Los Pedroches PDO

Spain

These hams come exclusively from purebred Iberian pigs, produced in the northern part of the Cordoba province. Thanks to the unique microclimate, combined with green pastures and the special diet of the Iberian pigs, this ham is truly one of a kind.

The hams are cured for a minimum of 18 months. The shoulder, or "Paleta" in Spanish, is produced in the same way but is cured for 12 months and must weigh over 3.5 kilograms. This ham has a light pink to violet color and a shiny appearance when sliced.

This Jamon holds the Protected Designation of Origin (PDO) status.

Jamon Guijuelo PDO

Spain

This is the first Iberian ham to receive Protected Designation of Origin (PDO) status. Only pure Iberian pigs or those crossbred with "Duroc-Jersey," containing at least 75% Iberian breed, are protected under this designation of origin.

With a delicate salty-sweet flavor, the hams weigh over 6.5 kg, and the front legs (Paleta) weigh 3.7 kg. The production area for Iberian pigs with the Guijuelo PDO label must track data on the birth, raising, and fattening of Iberian pigs in the provinces and regions located in the western and southwestern parts of Spain. Jamon Guijuelo holds the Protected Designation of Origin (PDO) status.

Jamón de Huelva - Jabugo PDO

Spain

Only 100% Iberian pigs or crosses of the local pig Manchado de Jabugo with at least 75% Iberian blood, raised and produced in areas consisting of pastures with oak, cork oak, and white oak, are eligible for this designation. These areas are located in the provinces of Badajoz, Cáceres, Sevilla, Cordoba, Cadiz, Malaga, and Huelva. All hams from these pigs can be protected under the designation "Ham of Huelva," also known as Jabugo.

Primarily due to the pigs grazing in the so-called "dehesas," agricultural-forestry areas, the meat has a particularly sweet nutty flavor. This Jamon holds the Protected Designation of Origin (PDO) status.

Elenski but - Elena Ham

Bolgarija

Elenski But is a traditional Bulgarian dry-cured ham originating from the town of Elena and nearby villages in the Veliko Tarnovo district in the north of the country. Fresh pork legs are salted and placed on a bed of salt and bacon in a wooden barrel for 60 days. Once the salting process is complete, the legs are rinsed with boiling water and scalded in sauerkraut juice, then air-dried in a well-ventilated space with mountain air for six months. The final product is typically consumed slightly raw or lightly grilled, accompanied by a glass of Bulgarian red wine. Some are left to dry for more than a year for further aging.

Mangalica Monte Nevado

Spain

An exceptional combination of Mangalica (Mangulica) pigs, raised in the Hungarian steppe and fed with corn, wheat, and grass, naturally cured in Spain. This pig breed, which was once widespread during the Austro-Hungarian monarchy, almost disappeared around 1975. It was created by crossbreeding the Serbian Šumadinka pig, gifted by Prince Miloš Obrenović to Austrian Archduke Joseph in 1833, with the Hungarian Bakonyi and Szalontai breeds.

Mangalica ham has distinctly red meat and delicate fat that melts in your mouth, creating a unique sensory experience with its subtle nutty aroma.

Jamón de Teruel PDO

Spain

Jamón de Teruel is a dry-cured ham made from pigs of the Duroc, Landrace, and Large White breeds from the province of Teruel.
After the curing and aging process, they are cleaned and lightly coated with oil. When sliced, the meat is red and shiny due to its high fat content. The flavor is very aromatic and complex with nutty and woody aromas and sweet undertones. This ham is not very salty, which further emphasizes its subtle, delicate flavor. Spaniards say it is the best white pig ham in the world. Jamón de Teruel obtained the Protected Designation of Origin (PDO) in 2011.

Kraški pršut PDO - Karst prosciutto

Slovenia

Kraški pršut belongs to the group of Mediterranean hams with a protected geographical indication (PGI) from the EU. The protection is based on the natural and climatic conditions of the region, the tradition of knowledge and skills of the locals, who have passed it on to the current generations.

The pioneer of Kraški pršut production in the 1960s was Emil Tavčar, who salted the first 700 hams in wooden barrels. The father of modern pršutarstvo in the Karst, however, is undoubtedly Doc. Dr. Stanislav Renčelj, who is also most responsible for the Kraški pršut being protected by the EU geographical indication and thus even more recognizable in Slovenia and beyond. His books are and will be an invaluable source of knowledge for future generations.

For production, fresh, properly shaped hams are used, and only coarse sea salt is used for salting. The salting phase takes place in two parts and is very important, as it is where the preservation process begins. All production processes must take place in the Karst region within a precisely defined area. The final product contains a small amount of salt and fat and is rich in vitamins and minerals. Due to the breakdown of proteins, it is easily digestible and has a high nutritional value.

Kraški pršut with bone Prestige, aged for 20 months or more, is my choice and recommendation.

Kraški pršut PDO - Karst prosciutto

Slovenia

Kraški pršut belongs to the group of Mediterranean hams with a protected geographical indication (PGI) from the EU. The protection is based on the natural and climatic conditions of the region, the tradition of knowledge and skills of the locals, who have passed it on to the current generations. The pioneer of Kraški pršut production in the 1960s was Emil Tavčar, who salted the first 700 hams in wooden barrels. The father of modern pršutarstvo in the Karst, however, is undoubtedly Doc. Dr. Stanislav Renčelj, who is also most responsible for the Kraški pršut being protected by the EU geographical indication and thus even more recognizable in Slovenia and beyond. His books are and will be an invaluable source of knowledge for future generations. For production, fresh, properly shaped hams are used, and only coarse sea salt is used for salting. The salting phase takes place in two parts and is very important, as it is where the preservation process begins. All production processes must take place in the Karst region within a precisely defined area. The final product contains a small amount of salt and fat and is rich in vitamins and minerals. Due to the breakdown of proteins, it is easily digestible and has a high nutritional value. Kraški pršut with bone Prestige, aged for 20 months or more, is my choice and recommendation.

Drniš Prosciutto PGI

Croatia

Its distinctive features are lower saltiness, a mild smoky aroma, and a balanced level of dryness. Evidence of pig farming in this region dates back to 1500 B.C., while records of prosciutto production trace back to the 14th century. Drniš prosciutto is also famous for being served at the coronation of Queen Elizabeth II in 1952, and it was sent to her again for her most recent jubilee. Drniš prosciutto is protected by a Protected Geographical Indication (PGI).

Istrian Prosciutto PDO

Croatia

A true standout, it is the first meat product that can be produced by two countries (unfortunately, Slovenia currently does not have any certified producers included in the association). It is skinless and without fat, dry-salted exclusively with sea salt, and seasoned with pepper, garlic, rosemary, and bay leaves. It is dried for a minimum of 12 months and air-cured without smoking. If the leg is heavier, the regulations require 16 months of drying before it can be sold. Istrian prosciutto is protected by a Protected Designation of Origin (PDO).

Prosciutto di San Daniele PDO

Italy

Produced in the area surrounding the town of San Daniele near Udine. Only salt from the northern Adriatic is used, and it is cured in a region where the winds from the Carnic Alps meet the Mediterranean climate. The production phases are: selection of the leg, salting, pressing, resting, washing, curing, protection (coating the area without skin), regular inspection through needle-testing, and stamping after quality control. This distinctive prosciutto stands out due to its guitar-like shape, which it gains during the unique pressing phase, the intact trotter, and the mandatory brand of the producers' association with a two-digit producer number under the stamp.

Prosciutto di Parma PDO

Italy

This prosciutto is a masterpiece of tradition and the gold standard of Italian cured meats, making it the most well-known prosciutto in the world. The Parma region is ideal for curing prosciuttos. In addition to the strict rules of the consortium that oversees the production process from pig breeding to market release, great attention is paid to the salting of the hams. They have true experts for salting, known as "Maestro Salatore." Prosciutto di Parma holds the Protected Designation of Origin (PDO) status.

Jamon Los Pedroches PDO

Spain

These hams come exclusively from purebred Iberian pigs, produced in the northern part of the Cordoba province. Thanks to the unique microclimate, combined with green pastures and the special diet of the Iberian pigs, this ham is truly one of a kind. The hams are cured for a minimum of 18 months. The shoulder, or "Paleta" in Spanish, is produced in the same way but is cured for 12 months and must weigh over 3.5 kilograms. This ham has a light pink to violet color and a shiny appearance when sliced. This Jamon holds the Protected Designation of Origin (PDO) status.

Jamon Guijuelo PDO

Spain

This is the first Iberian ham to receive Protected Designation of Origin (PDO) status. Only pure Iberian pigs or those crossbred with "Duroc-Jersey," containing at least 75% Iberian breed, are protected under this designation of origin. With a delicate salty-sweet flavor, the hams weigh over 6.5 kg, and the front legs (Paleta) weigh 3.7 kg. The production area for Iberian pigs with the Guijuelo PDO label must track data on the birth, raising, and fattening of Iberian pigs in the provinces and regions located in the western and southwestern parts of Spain. Jamon Guijuelo holds the Protected Designation of Origin (PDO) status.

Jamón de Huelva - Jabugo PDO

Spain

Only 100% Iberian pigs or crosses of the local pig Manchado de Jabugo with at least 75% Iberian blood, raised and produced in areas consisting of pastures with oak, cork oak, and white oak, are eligible for this designation. These areas are located in the provinces of Badajoz, Cáceres, Sevilla, Cordoba, Cadiz, Malaga, and Huelva. All hams from these pigs can be protected under the designation "Ham of Huelva," also known as Jabugo. Primarily due to the pigs grazing in the so-called "dehesas," agricultural-forestry areas, the meat has a particularly sweet nutty flavor. This Jamon holds the Protected Designation of Origin (PDO) status.

Mangalica Monte Nevado

Spain

An exceptional combination of Mangalica (Mangulica) pigs, raised in the Hungarian steppe and fed with corn, wheat, and grass, naturally cured in Spain. This pig breed, which was once widespread during the Austro-Hungarian monarchy, almost disappeared around 1975. It was created by crossbreeding the Serbian Šumadinka pig, gifted by Prince Miloš Obrenović to Austrian Archduke Joseph in 1833, with the Hungarian Bakonyi and Szalontai breeds. Mangalica ham has distinctly red meat and delicate fat that melts in your mouth, creating a unique sensory experience with its subtle nutty aroma.

Jamón de Teruel PDO

Spain

Jamón de Teruel is a dry-cured ham made from pigs of the Duroc, Landrace, and Large White breeds from the province of Teruel. After the curing and aging process, they are cleaned and lightly coated with oil. When sliced, the meat is red and shiny due to its high fat content. The flavor is very aromatic and complex with nutty and woody aromas and sweet undertones. This ham is not very salty, which further emphasizes its subtle, delicate flavor. Spaniards say it is the best white pig ham in the world. Jamón de Teruel obtained the Protected Designation of Origin (PDO) in 2011.

Elenski but - Elena Ham

Bolgarija

Elenski But is a traditional Bulgarian dry-cured ham originating from the town of Elena and nearby villages in the Veliko Tarnovo district in the north of the country. Fresh pork legs are salted and placed on a bed of salt and bacon in a wooden barrel for 60 days. Once the salting process is complete, the legs are rinsed with boiling water and scalded in sauerkraut juice, then air-dried in a well-ventilated space with mountain air for six months. The final product is typically consumed slightly raw or lightly grilled, accompanied by a glass of Bulgarian red wine. Some are left to dry for more than a year for further aging.