About our meat products

Tomaso prosciutto was created on the basis of tradition and professional development.
Our homemade meat products are processed in our prosciutto factory.

All products are hand-processed and smoke-free, preserved exclusively with sea salt and pepper without the addition of flavor enhancers and artificial spices.
Production is limited to better monitor product quality.

Our products have received many awards by professionals for their quality.

Istrian prosciutto (pršut) - whole, in a piece or sliced

Istrian prosciutto, also known as "Istarski pršut" in Croatian, is a type of dry-cured ham that originates from the Istrian peninsula, which is located in Croatia, as well as parts of Slovenia and Italy. It is a prized delicacy in the region and is known for its rich flavor and tender texture.

The process of making Istrian prosciutto involves curing the hind legs of pigs with sea salt and various spices, such as pepper, garlic, and herbs. The meat is then left to air dry for an extended period, typically several months to over a year, depending on the desired flavor and texture.
During this time, the ham undergoes a gradual transformation, losing moisture and intensifying in flavor.

Istrian prosciutto is often sliced thinly and served as an appetizer or as part of a charcuterie board. It is prized for its savory taste, which is a result of the curing process and the unique microclimate of the Istrian peninsula, which includes influences from the Adriatic Sea and the surrounding forests.

Overall, Istrian prosciutto is considered a gourmet delicacy and is highly regarded both locally and internationally for its quality and distinct flavor profile.

Istrian dried pork loin (ombolo)

Istrian dried pork loin, also known as "ombolo" in Croatian, is a traditional cured meat originating from the Istrian peninsula, which is located in Croatia, as well as parts of Slovenia and Italy. Made from boneless pork loin, the meat is fat-free preserved with a mixture of sea salt, pepper, bay leaf, and rosemary.

Ombolo is prepared from the loin of the pig, which is cured with salt and various spices. The meat is then air-dried for an extended period, typically several weeks to several months, until it develops a rich flavor and tender texture.

Similar to Istrian prosciutto, ombolo is often thinly sliced and served as an appetizer or as part of a charcuterie board. It is prized for its savory taste, which is a result of the curing process and the unique microclimate of the Istrian peninsula.

Overall, Istrian dried pork loin, or ombolo, is considered a gourmet delicacy and is highly regarded both locally and internationally for its quality and distinct flavor profile.

Istrian dried sausages (kobasice)

Istrian dried sausages, known as "kobasice" in the local language, are a traditional meat product originating from the Istrian region, which spans parts of Croatia, Slovenia, and Italy. These sausages are renowned for their high proportion of meat and lower fat content, making them a savory and flavorful delicacy.

The mixture added to the meat typically includes ingredients such as sea salt, pepper, bay leaf, garlic, rosemary, and wine. These spices and seasonings contribute to the rich aroma and distinctive taste of Istrian dried sausages, which are often enjoyed sliced thinly as a snack or incorporated into various dishes to add depth of flavor.

Crafted with care and reflecting the culinary heritage of the Istrian region, these sausages are cherished locally and internationally for their exquisite taste and quality craftsmanship.

Istrian pancetta

Istrian pancetta, also known as Istrian streaky bacon, is a traditional cured meat originating from the Istrian region, which encompasses parts of Croatia, Slovenia, and Italy. This delicacy is crafted from the belly of the pork, which is carefully cured and seasoned to create a flavorful and aromatic product.

To prepare Istrian pancetta, the pork belly is first salted with sea salt and then seasoned with a blend of spices including pepper, bay leaves, garlic, and rosemary. After the seasoning process, the pancetta is left to dry for a minimum of three months in an environment free from smoke, allowing it to develop its distinctive texture and flavor profile.

The result is a savory and slightly salty meat product with rich undertones of herbs and spices. Istrian pancetta is prized for its versatility and can be enjoyed sliced thinly as a standalone snack, incorporated into various dishes such as pasta sauces or soups, or used to add depth of flavor to salads and sandwiches.

This culinary treasure reflects the rich gastronomic heritage of the Istrian region and continues to be cherished both locally and internationally for its exquisite taste and craftsmanship.

Istrian pancetta (Istrian streaky bacon)

Istrian dry cured pork collar (vratina)

Istrian dry-cured pork collar, also known as "vratina," is a traditional cured meat product originating from the Istrian region, which encompasses parts of Croatia, Slovenia, and Italy.
This delicacy is made from the collar (neck) of the pig, which is seasoned with salt and various spices, such as garlic, pepper, and sometimes herbs like rosemary or bay leaves.

The preparation process involves rubbing the collar with the seasoning mixture, then allowing it to cure for a period of time, typically several weeks to a few months, depending on the desired flavor and texture. During the curing process, the meat undergoes a transformation where moisture is gradually removed, resulting in a concentrated flavor and a firm texture.

After the curing period, the collar is typically hung to air-dry for further aging, which enhances its flavor and allows the development of complex aromas. The final product is a savory, richly flavored meat with a slightly salty taste and a firm, yet tender texture. Istrian dry-cured pork collar (vratina) is often enjoyed thinly sliced as a delicacy on its own or served as part of an antipasto platter alongside cheese, olives, and bread.