Dalmatian prosciutto is a dry-cured meat product made from fresh pork ham which is salted, slightly smoked and finally dried and matured in the cold north-eastern Dalmatian wind, locally called “bura”.
During the salting stage only one thing is added - sea salt! Dalmatian prosciutto must not contain any additives and/or preservatives (such as nitrite salt, nitrate salt, potassium sorbate ...) except for sea salt.

The whole process of production of Dalmatian prosciutto lasts for a minimum of 12 months.
The process of salting meat dates back to the era of Ancient Rome, from where it spread throughout the Roman Empire, including our region.
The secrets of salting and making prosciutto have been passed down from generation to generation for centuries and eventually developed into a procedure characteristic to the region of Dalmatia.

The combination of knowledge, tradition, mild Mediterranean climate and characteristic wind rose resulted in this unique, well-known delicacy.
A delicacy with a wonderful scent, mild salty taste and distinctive flavour obtained by mild smoking.

The protection of geographical origin of the Dalmatian prosciutto:
The Dalmatian Prosciutto Association, which gathers legal and registered manufacturers of Dalmatian prosciutto, was founded in 2006. The company OT was one of the founders.
Since its founding, the goal of the Association has been to protect the brand Dalmatian prosciutto as well as to register it as  protected geographical indication at the EU level.
The Association succeeded in its efforts so on the 10th of July 2012, the Ministry of Agriculture published REGISTERED INDICATIONS AND PRODUCT NAMES. Product name "DALMATINSKI PRŠUT" was registered as mark of PROTECTED GEOGRAPHICAL INDICATION.

Consequently, the entire production of Dalmatian prosciutto must be done according to regulations stated in Specification of Dalmatian prosciutto.

All the stages of production and their duration are described in detail in the Specification. The way of obtaining the DALMATINSKI PRŠUT Certificate, issued exclusively by the authorized certification company Biotechnicon, is also explained in the Specification.
Another important “triumph” of the Dalmatian Prosciutto Association is obtaining a protected geographical indication which Dalmatian prosciutto received at the EU level.
The protection of Dalmatian prosciutto with geographical indication was confirmed by the European Commission on February 12, 2016, and officially published in the Official Journal of the European Union on February 13, 2016.