http___www.istria-gourmet.com_hr_gurmanski-dozivljaji_istarski-prsut_tajne-jedne-delicije_1.xml
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Istrian violin Tradition... In the tradition of the istrian gastronomy THE PROSCIUTTO - PRŠUT is the top and the measure for all the exquisiteness, for every guilty of gluttony or overindulgence. When, for instance, somebody praises salted sardines, he would say: ‘’It’s like the prosciutto. If there is a delicious smoked bacon, it is praised in the following way: ‘’It Is better than the prosciutto. For a rosy cheeks girl one would say: ‘’She is red like a prosciutto. Although not good looking from the outside (peppery and moldy), it is perceived and recognized as an absolute beauty: the istrian use to compare it with a – violin. This regal status is deserved thanks to its taste, smell, color, to the right softness, likewise the freshness and, even though those elements are very refined, the real gourmets are always able to precisely recognize them. The quality and the substance are hidden in the sweetness, softness and the fragrance. The ham is a real status symbol of the istrian cuisine. In the past it was also used to pay the doctor, the lawyer, the veterinary, or in conclusion - for every eventuality. It was rarely eaten at everyday house meals, exception made for festivities, weddings and arrival of guests. The alternative for the ham was the špaleta, the shoulder joint, the front pig’s trotter, the little ham. Like in the slavonian cuisine there are the kulen (type of flavored sausage made of minced pork) and the kulenova seka (literally kulen's little sister; when the kulen meat is stuffed into a smaller intestine), the same relationship exists between the ham and the shoulder joint; which, even though smaller, is of the same quality as the ham. Due to the fact that it is smaller and with more bones, it matures earlier and is traditionally consumed during Easter. Nowadays, there are some ten valid ham producers in Istria, and from the bordering Slovenia come few kinds of industrially produced ham named - istrian, but all those are far from being authentic. But, what are the concealed secrets of such delicacy? Are those to be searched amongst the ability, the attention, the patience, or are those just the weather conditions? Perfect computerized dry-kilns are certainly already far from the bura wind and the old stone cellars where the istrian ham matures. Serial production of ham, even though offering a good product, is just a surrogate of what we call THE HOME-MADE ISTRIAN HAM. So, we are going to reveal you the secrets of this great pride of ours.
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Istarski vijulin Tradicija.. U tradiciji istarskog kulinarstva PRŠUT je vrhunac i mjerilo za svako dobro, za sve grijehe nepca (Kad se hvali, recimo, slana srdela, reći će se: "je kako pršut", ako je neka panceta jako dobra hvali se na sljedeći način: "Je bolja od pršuta", za rumenu djevojku će se reći: "Je crlena kako pršut". Pršut, iako izvana nije lijep (popapren i plješnjiv) doživljava se i prepoznaje kao vrhunska ljepota, Istrani ga zovu - vijulin, što će reći violina). On, taj kraljevski status i zaslužuje okusom, mirisom, bojom, točnom mekoćom odnosno svježinom, i premda su ti elementi vrlo istančani, od sladokusaca su uvijek precizno prepoznatljivi. Kvaliteta i kakvoća krije se u slatkoći, mekoći, mirišljavosti. Pršut je statusni simbol istarske kužine, on je u prošlosti bio i platežno sredstvo za liječnika, advokata, veterinara, za zlu ne trebalo. Jeo se rijetko u dnevnim kućnim obrocima (evo uobičajene pošalice koja svjedoči o tome, ako bi neko dijete poželjelo pršuta, onda bi mu se reklo: "Mali, ko ćeš pršuta, popadi se za guzicu!"), izuzetak su bila slavlja, svadbe, dolasci gostiju. Alternativa pršutu je bila špaleta, plećka, prednja svinjska noga, mali pršut. Kao što u slavonskom kulinarstvu postoji kulen i kulenova seka, isti je odnos pršuta i špalete. Inače plećka, osim što je manja ima iste kvalitete pršuta. Pošto je manja i ima više kostiju sazrije prije i počinje se jesti u pravilu za Uskrs. Danas u Istri ima već desetak vrijednih specijalista proizvođača pršuta, i iz susjedne Slovenije nam dolazi nekoliko vrsta industrijskog pršuta sa sinonimom - istarski, no svi oni su još daleko od izvornog proizvoda. Gdje se skriva tajna te slasti? U umijeću, pažnji, strpljivosti, ali i vremenskim uvjetima. Savršene kompjuterizirane sušionice još uvijek su daleko od bure i starih autohtonih kamenih konoba gdje pršut zri. Serijske proizvodnje pršuta, koliko god nudile dobar proizvod, ipak je to tek surogat onoga što zovemo ISTARSKI DOMAĆI PRŠUT. Otkriti ćemo vam drevne tajne tog našeg ponosa...