It is known that the ham was drniški favorite specialty Austro-Hungarian emperors, and served at the coronation of Queen Elizabeth II. Its high reputation is maintained until today, and is well known throughout the country resulting in the former Yugoslavia and other countries. The classic or traditional way of producing drniškog ham looks like this: First, salt the meat mixture large, small and medium-salt ham which remain 15-20 days. Salting procedure is repeated three times to get at the salt particles all over the meat. When the meat with salt removed, placed under the'' where'' Piz ham obtain a form, but also to flesh out the remaining blood drained. On top of Pisa'''' placed large vats filled with water of about 600 liters. Ham in Pisa'''' remain five to seven days. Then wash it with cold water so clean and go on smoking. The Lodge is exclusively wood hornbeam, oak and beech, and avoids the tree has resin in it. Ham in the smoke remain until they receive a distinctive copper color, which is approximately 50-60 days, after which cross the room for ventilation and maturation in the specific climatic conditions of frequent changes'' northern and southern'' and slow ripening. The spontaneous conversion into a single leg of pork ham drniški is necessary, depending on the size of leg 12-18 months. Mature drniški ham is characterized by the typical organoleptic characteristics: intense aroma of fermented, mildly smoked meat, moderate salinity, uniform red meats, except in the white adipose tissue and a favorable consistency.