DALMATIAN SMOKED HAM MEL- MEL JAKOV LOVRIĆ,SPLIT

Benefits of the Dalmatian hinterland and its barrel, geographical position between Svilaja, Dinara and Kamešnica and suitable natural humidity caused by passage of the river Cetina give ham a distinctive slight smell of smoke, a uniform red color and sweet flavor.

Benefits of the Dalmatian hinterland and its barrel, geographical position between Svilaja, Dinara and Kamešnica and suitable natural humidity caused by passage of the river Cetina give ham a distinctive slight smell of smoke, a uniform red color and sweet flavor.

Wrestlers and the entire region from antiquity Braxton are known for the production of ham. Not departing from traditional manufacturing, the correct sequence of salting, smoking and ripening, the company has produced MeL Dalmatian prosciutto - Mel, who is due to its exceptional qualities won several major awards. The entire process of production of Dalmatian prosciutto MeL starts by choosing the way of feeding pigs and that the technical control carried out by subcontractors in the Bjelovar-Bilogora. The whole process takes up to 18 months. Benefits of the Dalmatian hinterland and its barrel, geographical position between Svilaja, Dinara and Kamešnica and suitable natural humidity caused by passage of the river Cetina give ham a distinctive slight smell of smoke, a uniform red color and sweet flavor, which confirms that the Dalmatian ham MeL premium deli product prices gourmets and connoisseurs of the best prosciutto.

Vikend Planer
Vikend Planer