It tells you something about the nation that whilst everyone else goes round smoking ham and fighting lawsuits for trying to pass it off as Parma, the Croats – sitting just across the Adriatic from that famous pig graveyard – are more than happy to give their produce its own name and character – the latter apparently imparted by the process of drying it in the bura wind. This Dalmatian delicacy tends to be a little tougher and more robust in flavour than its Italian cousin. However, this isn’t necessarily so. Should you be able to get hold of the particular example of Pršut that wends its way from Posedarje then this prime hunk of meat’s recent conquering of European competition should ensure a sublime feast.