Krk is the ham in all of its product created as an interesting blend of two 'pršutarskih school. "While the Dalmatian prosciutto generally treated with skin and smoked, and the Istrian dried and processed without the skin, Krk is ham blend of these two different ways of processing. Makes it special is that unlike him not dimimo Dalmatians, but must be dried, but the fact that it, unlike Istrians process with the skin, said Zuzic.