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An Ode to Istrian Pršut

18 Jan 2019
#ColoursOfFood, Istrian pršut
by Teo Tarabarić
Deeply and shamelessly flirty red like rubies around the neck of a woman who knows what she’s doing, dramatically intense and bodacious in its aroma with an unmistakingly unique, blessedly sinful taste that whets the appetite for yet another unforgettable Istrian feast, Istrian pršut is an unavoidable, universally adored traditional opener whose absence makes the feast… well, quite Un-Istrian.

Culinary trends keep changing, techniques are being improved, technologies are modernised, yet some things are just perfect as they are: since always and forever. Istrian pršut is produced following the traditional recipes that have been transferred from generation to generation possibly since the times when recipes had been wedged on clay plates, but in spite of all the overwhelming process, our civilisation has yet to discover a mechanism for drying a pork loin more efficient than the controlled chaos of bura, Istrian northern wind that ensures its maturing through a perfect ratio of motherly tough love. However, Istrian humans do have something to do with it, too, and that special “something” makes Istrian pršut fundamentally different than all the prosciuttos.

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Different than all others

Technology of prosciutto production in Mediterranean countries lies on similar grounds, differences being only in nuances such as the spices or drying techniques whether it be the cold winds or the hot fumes created by burning the high-calorie wood whose composition also has a say in the recognisability of different sorts of prosciutto. Untrained taste buds might hardly recognise the differences between a prosciutto and a prosciutto, but Istrian pršut you can tell at first sight.

A slice of real, authentic Istrian pršut is almost completely red, with hardly any white marbling. No, Istrian pigs are no gym addicts and, even though they are being fed healthily, they are definitely not on a diet. Istrian pršut is so uniformly – and irresistibly sensuously – red because only in Istria is the entire skin and underlying subcutaneous tissue of the pig leg removed prior to processing. That’s why Istrian pršut is so rich in taste and aroma, yet so delightfully light that it always sits well on your thankful stomach.

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Pršut in everything, pršut for all

Personally, I love it best natural and raw, sliced by hand so thinly that you can see the contours of medieval cities atop the Istrian hills through the red filter of its slices, accompanied just by the homemade bread and some fine rosé, or Teran if I’m feeling adventurous. However, culinary use of Istrian pršut knows no bounds.

It will selflessly give body to the eggs and asparagus dishes, texture to the sauces for fuži or pljukanci, kick to truffles and other Istrian mushroom delicacies, heartiness to traditional winter plates, bringing to the Istrian cuisine all the angelic roundness of flavours and the devilish liveliness of the aroma, with health-friendly minimal amounts of fat.

So feel no fear or shame when you reach for the new, aromatic, ruby red slice that in just one bite connects Istrian glorious past with its sparkly bright future. You can’t resist Istria anyway, so why would you even try?

 

Related posts:

  1. The Truffle: The Diamond of Istrian Cuisine
  2. Istrian Soups for Cold Days Ahead
  3. 5 things you should know about Istrian wines
  4. Istrian Summer Food
About the Author
Teo Tarabarić is serious and irreverent, affectionate but grumpy, sometimes Lannister and forever Stark, edgy journalist and super-light content creator, Malvazija lover and Teran afficionado, a true king of comedy and an undisputed drama queen. Aquarius.

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The Northwestern Istria - Colours of Istria – is composed of four beautiful towns: Umag, Novigrad, Buje and Brtonigla. Colours of Istria blog visitors who might wish to plan their destination vacation, or simply find out more, have a chance to get to know about all the colours of the cluster through all the different kinds of experiences this rich region has to offer as recorded in personal recommendations and retellings of the blog's authors – all of whom are great Istria lovers. Find more info about Colours of Istria here.
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