Secrets of Drniš Prosciutto

The ninth International Drniš Prosciutto Festival will be held in the Antun Mihanović Sports Hall on August 28 and 29. There will be entertainment and competitions for visitors, and the evening program will be hosted by Mate Grgat, who will sing on Friday, August 28, and Croatian Roses, who will perform on Saturday, August 29. Prosciutto is one of the most famous gastronomic symbols of this region, Drniš and the Šibenik-Knin County.

"Drniš prosciutto, along with Istrian, Krk and Dalmatian, is certified at the European Union level with a geographical indication, and thus has received international recognition for its exceptional quality based on the tradition and knowledge of the producers of the Drniš region," says Drago Pletikosa, president of the Drniš Prosciutto Producers Association.

The mayor of Drniš, Tomislav Dželalija, points out that the Drniš prosciutto festival has over the years outgrown its local framework and become one of the more recognizable gastronomic events of the Dalmatian hinterland. "The prosciutto festival today is much more than a two-day event. It is an opportunity for Drniš to show the best it has, its hardworking people, rich tradition and a product for which we are recognizable far beyond the borders of Croatia. I am pleased that this year we will host numerous visitors and friends and once again confirm that Drniš has a lot to offer, and I do not mean only the eno-gastro offer but also the rich heritage and unique nature," said Dželalija.

"Let's be realistic, good prosciutto is not made by leaving the meat in a corner and waiting for time to take its course. Behind each piece are years of experience, knowledge and effort from the producer. Each piece passes through the hands at least 20 times, and for a top-quality feta of prosciutto it takes at least 15 months," says Pletikosa.

This is precisely why the vice president of the Croatian Chamber of Crafts, Joso Smolić, sees such events as an important platform for preserving domestic production and promoting Croatian indigenous products. "Drniš prosciutto is one of the best examples of how knowledge, tradition and dedicated work can be transformed into a product that carries a European quality mark and enjoys a reputation among consumers. Festivals like this allow their work to be presented to a wider audience and further linked to the development of the local economy and tourism," said Smolić.

"Drniš prosciutto did not come about overnight. It is the result of experience passed down through generations, but also of the natural conditions that give this area its uniqueness. The festival is a place where we want to tell that story, present the producers and show why Drniš is synonymous with top-quality prosciutto. I believe that this year's edition will also confirm how much this event means to our city and to everyone who appreciates indigenous products," said Pletikosa, the head of the Association of Drniš Prosciutto Producers, which, along with the City of Drniš and the Chamber of Crafts of Šibenik-Knin County, is also the organizer of the ninth edition of the International Prosciutto Festival - Drniš 2026.

Photos: Mario Sučić