通常來說，火腿指的是豬的后腿或大腿，經(jīng)過腌漬、風(fēng)干直到所有的水分全部蒸發(fā)完畢而成（其名稱prsut 主要來源于拉丁語的pro exsutus，意思是提取最精華的成分）。說起來很簡單，但制作過程卻常常要花費兩年的時間，而根據(jù)腿的大小，甚至需要更久。制作過程中，要把火腿倒掛在室外，風(fēng)不斷吹拂，加快水分蒸發(fā)速度。因此，地理位置和氣候條件可以很大程度上影響火腿的口感和風(fēng)味。

在克羅地亞，有兩大地區(qū)盛產(chǎn)火腿，伊斯特拉半島和達爾馬提亞，具有鮮明的克羅地亞特色。這兩個地方的地里環(huán)境和氣候條件十分適合制作火腿。也就是說，只有伊斯特拉半島和達爾馬提亞生長的豬肉才能制作出真正的火腿。

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Basically, it is a pig’s hind leg or thigh dried, salted and pressed until all the juices are extracted (the name prsut comes from the Latin pro exsutus - to extract). This might sound simple, but the whole process can actually take up to two years, depending on the size of the leg. At some point, the ham is hung upside down outside so that the fresh air can do its part in the drying process. As a result, the location and climate can greatly influence the taste of the meat.


Two regions along the Croatian coast are known for their prsut: Istria and Dalmatia. They are also known for a distinctive Croatian cure-all, but that’s another story.   As we have already stated, the climate of the area is very important for prsut preparation, so these regions hold special geographic licenses for prsut production. In other words, only the meat produced in Dalmatia or Istria will have the authentic prsut taste.