Dalmatia is known for its ham, prsut. This is either smoked or air-dried for at least nine months. A good ham takes a year, say the Croatians. Not for the impatient. But this means the ham gets the fresh sea winds, which dry it and give it a very special aroma. The meat is then tender, dark red and has little moisture. It can be sliced ​​very thinly and gives off a light scent of Mediterranean spices such as pepper, garlic and bay leaves. It is a must for every good Croatian host to offer this ham to their guests. Because ham simply cannot be missing from a cold evening meal.

Sausages are a must for a typical Croatian dinner or breakfast. They are made according to traditional recipes and are a spicy experience, from fiery hot to mild. Kulen, smoked pork belly, budjola and cajna kobasica are also at the forefront. Kulen is a culinary speciality made from the best pork. Various spices characterize the aroma and give it a spicy-sour note; the kulen is also air-dried. The best pork neck is used for budjola and is simply irresistible on soft wheat bread! Cajna kobasica literally means tea sausage, but does not mean the tea sausage you spread as you might assume; it is a dried, slightly crumbly salami that is typical of Croatia. It is a hit with children as well as adults.

Now it's your turn! Make yourself or your family a Croatian breakfast. It doesn't take much: a few kobasica, prsut and smoked pork belly look great on the table and give off a tempting aroma. Add yoghurt, ajvar, tomatoes and onions and don't forget bread. The best bread is wheat flour bread. This is typical for Croatia and very popular - soft on the inside, crispy on the outside. The pork belly can be cut very thinly or into strips, with bread and salted onion rings. A combination that Croatian men especially love!