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Zadar to host biggest Croatian Pršut event 

6th Days of Croatian Pršut (Photo credit: Nomad, Nikola Zoko)

Who has the best pršut this year, what has the protected label at the EU level brought to the producers of Krk, Istrian, Drniš, and Dalmatian pršut, and how has the crisis affected production – these are just some of the topics of the biggest Croatian pršut festival which ends on September 26 with their presentation at Petar Zoranić Square in Zadar from 8 a.m – 2 p.m.

The largest Croatian pršut event, which will be held in Zadar on 25 and 26 September, will be attended by about twenty producers who have sent the best pršut samples for evaluation. Who will be this year’s champion will be known on the first day of the event at the Kolovare Hotel in Zadar.

In addition to the traditional awards for the best pršut, participants can expect interesting workshops and a round table where, in addition to controlling protected Croatian pršut on the market, they will also talk about their placement in challenging times when prosciutto producers were affected not only by the COVID-19 crisis but also swine flu.

6th Days of Croatian Pršut (Photo credit: Nomad, Nikola Zoko)

On the second day, September 26, the event moves to Petar Zoranić Square, and in addition to an attractive presentation, the best Croatian pršuts will be sold at reasonable prices.

That the potential of domestic pršut production is great, despite the problems caused by the pandemic, is confirmed in the “Croatian Pršut” Cluster, which brings together producers of Krk, Istrian, Drniš, and Dalmatian pršut, whose quality is confirmed by a protected geographical indication and originality at the European Union.

(Photo credit: Nomad, Nikola Zoko)

“In Croatia, the production of pršut is growing from year to year, but that is still not enough to cover its consumption. More precisely, about a million pieces of pršut are eaten in Croatia every year, and about 450,000 are produced. With a share of more than 90 percent in the total production of pršut in Croatia, most are Dalmatian, followed by Drniš, followed by Istrian and Krk. Due to their superior sensory properties and specific traditional production technology, without additional chemistry, Croatian pršut has great export potential and great potential for placement in tourism through a top gastronomic offer, even in these times when we face the consequences of a pandemic in the economy,” said CEO of the cluster Ante Madir. 

(Photo credit: Nomad, Nikola Zoko)

Madir adds that the sixth Days of Croatian Pršut will be held in accordance with the recommendations and measures of the Civil Protection Headquarters.

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