Research Article
Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro
Table 1
Production technology applied with Croatian and Montenegrin traditional dry-cured meat products and dry-fermented sausages.
| Meat product | Region of production | Spices | Smoking (days) | Ripening length (months) |
| Croatian traditional meat products | | | | | Dalmatian prosciutto (n = 7) | Southern Croatia | Sea salt | Up to 45 | 15 | Pancetta (n = 4) | Southern Croatia | Sea salt and nitrite/nitrate salt | Up to 20 | 1.5–2 | Dry sirloin (n = 5) | Southern Croatia | Sea salt and nitrite/nitrate salt | Up to 20 | 1.5 | Dry rack (n = 7) | Northern Croatia | Sea salt, laurel, black pepper | 14 | 2–2.5 | Domestic sausage (n = 7) | Eastern Croatia | Kitchen salt, sweet and hot pepper, garlic | 14 | 1.5–2 |
| Montenegrin traditional meat products | | | | | Njeguš prosciutto (n = 6) | South, northern, central Montenegro | Sea salt | Up to 45 | ≥16 | Pancetta (n = 6) | South, northern, central Montenegro | Sea salt | Up to 15 | 1.5 | Dry sirloin (n = 6) | South, northern, central Montenegro | Sea salt and nitrite/nitrate salt | Up to 20 | 1.5–2 | Dry rack (n = 6) | Central, south, northern Montenegro | Kitchen salt, black pepper, nitrite/nitrate salt | 10 | 2 | Domestic sausage (n = 6) | South, northern, central Montenegro | Sea salt, mix of spices | 10 | ≥1.5 |
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