Mediterranean dry-cured ham, similar to its Italian or Spanish relatives, but also quite different. Drying in the harsh “bura” wind gives it a special kick. Two main categories are Istrian and Dalmatian pršut. Istrian is probably the only dry-cured ham in the world where the meat is dried with the skin removed.

Iva Novosel

She sailed away from the island and took a safe harbor inland. Still likes bura and the salt. Cooks for five, eats, drinks, writes, takes notes of everything that comes her way. Always behind and never in front of the camera, she travels in search for new stories, fine people and unforgettable experiences.