Dalmatian pancetta

Dalmatian panetta is a traditional Croatian product, which has been present in Dalmatinska zagora since the Middle Ages. A unique recipe used in preparation of this product resulted in a special aroma, impossible to obtain anywhere else.

Climate , as one of the main factors in production of traditional Dalamtian pancetta, is what makes this product very different than the others. The recipe for its preparation is kept a secret, passed on from generation to genertion, differing among manufacturers. A historical overview of Dalmatian pancetta production will bring the aroma, the taste and the quality of this durable cured meat product closer to you.

The word pancetta is derived from the Italian noun pancia, which means stomach. Behind the generally accepted name is a very tasty product, known for its gourmet properties since the Middle Ages. This inevitable item on Croatian menus for centuries now has become a trademaek of traditional Dalmatinska zagora cuisine. The recipe for production of pancetta has changed over the centuries and each manufacturer creates their own one.

Our recipe is distinctive for the method of salting, drying and maturing of the product. The process of manufacturing Dalamtian pancetta largerly depends on the human factor, because the real aroma and color can only be obtaines if you have a sophisticated feeling, acquired by many years of experience. Smoke and wind, as the main factors in Dalmatian pancetta recipe, are also crucial for its color and aroma.The secret of Dalmatian pancetta is in the proportion between the time fresh pork flank spends in salt, smoke and wind, and maturing. Carefully selected smoking wood and the perfet climate of Dalmatinska zagora, with lots of cold and warm winds, favorable for healthy drying and maturing of the product, are the guarantee of quality and uniqueness of Pivac Dalmatian pancetta for the buyers.