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