The culinary treasures of Istria – delicious local produce that fully respects the environment

"Prize-winning and among the first in Istria to register a trademark (in 1998), this Kringa-Tinjan prosciutto house works exclusively with Croatian farmers who raise pigs to one year (160–200kg), yielding 16–20kg hams that finish at 9–11kg after a full year of natural seasoning. Every piece is fully traceable and branded, and maturation happens in entirely natural conditions where circulating air, north winds off the Učka mountains and southerlies from the sea impart a distinctive character; accolades include a gold medal at Tinjan’s ISAP 2008 and consecutive golds at the Sinj National Fair of Prosciutto and Dry-Cured Meats from 2008 to 2011." - Annalisa Leopolda Cavaleri