genuine
dalmatian prosciutto
Slivno Imotski
Prosciutto Baric
The company OT d.o.o. from Split was founded in 1991.
It is owned by the family Baric.
The company is registered for trade and services but its primary activity is the production and sales of authentic dry-cured meat products: Dalmatian prosciutto and Dalmatian pancetta.
The production takes place in our production facility (drying plant) which is located in Slivno, near the town of Imotski. The facility is registered and approved by the Ministry of Agriculture and has a permanent veterinary number HR 540 EU.
Slicing and packaging of finished products is done in our delicatessen and slicing shop Pršutoreznica DELICIJA (Barakovićeva 31, Split), which also has an approved veterinary number HR 3348 EU.
Our facilities comply with all the requirements of the legislation of the Croatia and EU.
Through all phases of the production process we pay special attention to the hygiene of our facilities, installations and means of work so as to ensure the final product is top quality, as well as to make the idea of an authentic product of the Dalmatian region come true.
Apart from the recognizable quality of final products, our customers are guaranteed health safety of products which are made in accordance with HAACP standard.
The combination of tradition and modernity as the basis for a premium product has been recognized on the market, resulting in a constant growth in production and sales.
It is owned by the family Baric.
The company is registered for trade and services but its primary activity is the production and sales of authentic dry-cured meat products: Dalmatian prosciutto and Dalmatian pancetta.
The production takes place in our production facility (drying plant) which is located in Slivno, near the town of Imotski. The facility is registered and approved by the Ministry of Agriculture and has a permanent veterinary number HR 540 EU.
Slicing and packaging of finished products is done in our delicatessen and slicing shop Pršutoreznica DELICIJA (Barakovićeva 31, Split), which also has an approved veterinary number HR 3348 EU.
Our facilities comply with all the requirements of the legislation of the Croatia and EU.
Through all phases of the production process we pay special attention to the hygiene of our facilities, installations and means of work so as to ensure the final product is top quality, as well as to make the idea of an authentic product of the Dalmatian region come true.
Apart from the recognizable quality of final products, our customers are guaranteed health safety of products which are made in accordance with HAACP standard.
The combination of tradition and modernity as the basis for a premium product has been recognized on the market, resulting in a constant growth in production and sales.
Production process
Process of production of Dalmatian prosciutto begins with quality control of fresh pork ham (pH value of the meat, the temperature of fresh hams and finally the processing of fresh hams).1. PROSCIUTTO SALTING - the time allowed to pass between pig slaughter and salting of a fresh ham cannot be shorter than 24 hours and longer than 96 hours. Depending on their size, hams are averagely salted for 15 to 20 days only with sea salt with no additives and preservatives. The ideal temperature for salting is between +4◦C and +6◦C
2. PROSCIUTTO PRESSING - after the salting stage, hams are pressed between plastic panels with weight being applied on top. Depending on the size of hams, pressing lasts for 7 to 14 days at an ideal temperature between +4◦C and +6◦C
3. PROSCIUTTO DRYING AND SMOKING - pressing of hams is followed by the smoking stage. Smoking is done using furnaces for cold smoke production which is obtained from mild combustion of hard wood or beech, oak or elm sawdust. Drying and smoking lasts for 45 days at the most.
4. PROSCIUTTO MATURING - the last stage of production process is the aging stage which takes place in maturing rooms - dark rooms with mild air circulation. The ideal air temperature for maturing should not be over +20◦C, while relative air humidity needs to be below 90%. Only after 12 months since the beginning of the production process (salting) is the prosciutto ready to be consumed and put on the market.
