Zagreb, 26 April 2019. – Drniški pršut Drniških delicija Maran (Drniš prosciutto Maran) with 95.38 points, he is the absolute winner of the fifth Days of Croatian Prosciutto. Ten samples were received for evaluation, among which all certified Croatian prosciuttos were represented.
That these are products of exceptional quality is also shown by the fact that the received samples won gold medals, and the range of points was from 87.75 to 95.38. “I am pleasantly surprised by the title, because the competition is strong, although there are still too few producers to step into Europe,” said this year’s winner Zoran Ćevid, who produces prosciutto according to a traditional recipe. For quality prosciutto, he emphasized, the most important raw material is that no more than 72 hours pass from slaughter to salting. “Figures say that five years ago we had a production of 250,000 prosciutti, to be 400,000 today. That’s a big growth of about sixty per cent. This has been achieved through hard work and large investments, perhaps the largest in the food industry sector, amounting to more than 40m euros.
The biggest success is that the share of domestic raw materials in our prosciuttos in the past five years has grown from ten per cent to more than 50 per cent, “said Darko Markotic, President Klastera „Hrvatskog pršuta“. “We will provide national financial support in order to raise primary production and thus obtain quality raw materials for the production of Croatian prosciutto,” said State Secretary at the Ministry of Agriculture Tugomir Majdak, adding that pig farming is a strategic branch that the government plans to develop. prosciutto has a great potential for placement in tourism through a top gastronomic offer because modern tourists are looking for an authentic experience and through eno and gastronomic offer they can best get to know the way of life, customs and rich tradition of the population in a particular destination, ” said Dragan Kovacevic, vice president for agriculture and tourism HGK.
Mayor of Zagreb Milan Bandić, awarded gold plaques to the winners, boasting that he himself produces prosciutto that those gathered could taste. For the development of prosciutto production, special awards were given to producers Josip Hreljak, owner of Pisinium, a company known for producing top Istrian prosciutto, and Juri Barić, owner of Opskrba Trade from Slivno near Imotski, known for producing Dalmatian prosciutto.
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