Istrian producer Pisinium claimed the champion title (Photo: Foto Nomad)
Dubrovnik, 24 April 2026 – In a city more accustomed to counting cruise ships and tourists, this week the focus shifted to slices of pršut – and medals. The winners came, convincingly, from Istria.
At the 12th Croatian Pršut Days, held in Dubrovnik on 24–25 April, Istrian producer Pisinium claimed the champion title, reaffirming its reputation for quality.
The same producer also triumphed in Dubrovnik back in 2018, suggesting the southern city continues to bring it good fortune.
Second place went to fellow Istrian producer Dujmović, while third place was shared by Dalmatian producers Barić and Smjeli, who finished with equal points.
Melani Hreljak, co-owner of Pisinium alongside her sister and father, said the award represents recognition of years of dedication.
(Photo: Foto Nomad)
“Winning this title confirms our work and motivates us to continue preserving tradition and authenticity,” she said.
A total of 14 pršuts were submitted for judging, with Istrian producers excelling despite ongoing challenges in production, particularly linked to raw material shortages following African swine fever outbreaks in parts of Croatia.
Croatia currently boasts four EU-protected pršut varieties – Istrian, Krk, Drniš and Dalmatian – placing it alongside leading gastro nations such as France, Italy and Spain.
(Photo: Foto Nomad)
Industry representatives highlighted that these designations are not merely administrative, but guarantee quality, origin and consumer trust, while protecting producers in an increasingly globalised market.
Despite global pressures, including trade tensions and surplus supply across the EU impacting prices, there is optimism for growth.
Croatia currently produces around 550,000 pršuts annually, while domestic consumption stands at approximately one million. With planned investments and development projects, production capacity could exceed 800,000 units in the coming years.
(Photo: Foto Nomad)
To achieve this, industry leaders stress the importance of increased investment, stronger branding and improved cooperation across the production chain.
A strong rise in tourism is also playing a key role. Double-digit growth in arrivals and overnight stays in the pre-season is boosting demand for traditional products such as pršut.
Eno-gastronomy is becoming an increasingly important motivation for travel outside peak months, creating new opportunities for Croatian producers.
Experts also emphasise the need to strengthen domestic pig farming to reduce reliance on imports and ensure a consistent supply of high-quality raw materials.
(Photo: Foto Nomad)
Officials highlighted pršut as a key part of Croatia’s cultural identity, often described as the “king of the table” present at major life events.
Ongoing government support through EU funds, product protection and financing aims to increase production, expand certification and ensure long-term sustainability.
The return of Croatian Pršut Days to Dubrovnik after eight years was welcomed by local officials, who underlined the importance of connecting agriculture and tourism.
The programme continues on Saturday, 25 April, at Gruž market, where visitors can taste and purchase award-winning pršuts, including the champion Pisinium, at promotional prices.
The event is supported by the Ministry of Tourism and Sport, the Croatian Chamber of Economy, Dubrovnik-Neretva County and local tourist boards, highlighting the growing importance of gastronomy in Croatia’s global tourism appeal.