Paški sir is a hard, salty sheep cheese from the windy island of Pag. Dalmatian pršut is a dry-cured ham.
History
Sheep graze Pag's salt-sprayed herbs, which flavour the milk. The tradition of curing ham with bura wind goes back centuries.
Ingredients
- Sheep's milk
- Rennet
- Salt
- Olive oil
- Pork leg
How it's made
- Heat sheep's milk and add rennet
- Cut and press the curd
- Brine and age for months
- For pršut, salt the leg and air-dry with the bura wind
- Slice thin
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Famous brands & makers
- Gligora (Sirana Gligora)
Ratings & notes
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