Pršut (Dry Cured Ham) & Škripavac are traditional Dalmatian Prosciutto and a fresh, soft cheese made of raw milk that is best when consumed within two or three days of production. There are differences in the cooking between mainland and in coastal regions, since every region of Croatia has its own distinct culinary tradition, which date back to ancient times.
Pršut (Dry cured ham) & Škripavac (Farmers cheese)
- ½ lb good Psrut or prosciutto
- ½ lb Dry-cured salami
- ½ lb Pag Cheese or Skripavac (Farmers Cheese)
- ½ cup olives
- Serve everything on a platter together with a good white wine or rakia
Inspiration and adaptation: internationalcuisine.com, tastetheglobe.com, fandom.com
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