The Adriatic Times Sinke

The Town of Vrgorac is known as a prime prosciutto destination in Croatia. On annual rate, its region produces up to 130 000 products of the kind, not counting pancetta and kraski vrat dry meat. Small family companies contribute to these digits, one of them being Prsutana Majic  in Majici Village. Run by Vinko, Svemir and Zita Majic, the small prosciutto manufacture has been a successful business since opening in 1990.

Every season, Majic family produces up to 5000 prosciuttos. Although this may seem a lot, the numbers are quite small compared to some larger companies that exist in the region. However, the happy inhabitants of Majici village are not planning to broaden their capacities. They use traditional approach in prepping the meat, which takes time and effort.

Unlike prosciuttos that are made with more modern appliances, the family makes larger pieces of meat- with weight exceeding well over 20 kilograms. These are dried for three to four years, so it takes a lot of time for a single prosciutto to be ready for serving. Although traditional, the small industry has all the required health certificates and usually sells the merchandise over the internet. A portion of products is sold directly to tourists, which have a habit of visiting Majici village during their trip to Makarska.

According to Svemir Majic, the procedure of prosciutto making hasn’t changed since the times of their ancestors. The raw meat is salted with large grains of salt, followed by strong press and smoking in the outdoors. This process can be toured onsite, as many foreign visitors arrive to Majici to learn about this important Croatian tradition.

“First we provide our guests with a selection of our home-made liquors and introduce them to history of the region,” Svemir explained to Croatia Times source. “Then they are being taught about the process of making prosciutto and other kinds of meat that we make here. Finally, we prepare a meal of peka-based dishes that is consumed next to live band and plenty of positive emotions.”

According to Svemir, Scandinavian people are the most common guests. However, more visitors are expected as the tiny village gains renown for being a place of hospitality and tasty enjoyments. Consider visiting Majici during your next stay in Croatia. Visit Vrgorac Tourist Board for more information on this topic.

Photo: Branko Radonic / Makarska Kronika