... or Dalmatian Prosciutto. As they call it - and prosciutto (it.), and prosciutto (Slovakia, Montenegro), and jamon (Spanish). and Parma ham (it., Parma). This is traditionally the hind pork leg is damp-dried in a special way within 6 to 36 months maturing in cool basement spaces. Each Balkan people it is slightly different, someone cooks it with spices and the other without them. Take the liberty and present their recipe of it. His entire family was assessed as identical to the original in taste. Very easy to prepare, and the joy of everyone. And in addition cheap to manufacture.