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RE: Hello Steemers! An introduction, of a different kind!
I worked with a guy from Croatia who brought me a pork delicacy that was cured by burying it in salt. I don't remember the name of it but I tried it and it was pretty damn good. Welcome.
Yes. It's called prosciutto and it rocks!
City of Drniš is famous for preparing it the best because of characteristic winds flowing down there, which dry it in a distinct way.
Is prosciutto traditionally from Croatia? I'm of Italian descent so whenever I'm in Italy I have it there, but otherwise don't know much about its origins.
Are prsut and prosciutto the same curing method? I think so, just different languages.