This Croatian prosciutto from the island of Krk, unlike Istrian and Dalmatian prosciutto, which is peeled and smoked, Krk prosciutto is not peeled, and after drying, it is salted with sea salt, pepper, rosemary and bay leaf.
This Croatian prosciutto from the island of Krk, unlike Istrian and Dalmatian prosciutto, which is peeled and smoked, Krk prosciutto is not peeled, and after drying, it is salted with sea salt, pepper, rosemary and bay leaf.