Blog powered by Typepad


  • google search


« A Hodge Podge of Hot-pots | Main | Chaculato, chocolate and the English »

June 17, 2007



Adam, wonderful post.

My favorite so far. Your personality and point of view really come alive here.

Adam Balic

Thanks Farid, very kind of you. It's sometimes easier to talk about your family then 17th century cooking texts.

When I see my parents next I will get some photographs of the cottage my grandmother was raised in and of the cooking hearth etc.


I'm looking forward to the photos. Your grandmother seems very dear to you.


Adam, I lived for 15 years in Croatia (island Hvar). I saw first hand the processing of a "home grown" pig. This was the best pork that I ever had (or will have) in my life. I am trying to find exactly the "recipe" for the meat - ex. hams pressed with a stone for ? 2-3 weeks) then in salt for ? and one of the things is how are the smokers built? This one was of brick and the smoking was very "light" in that the fire was in one part and the smoke filtered through to where the meat was hanging. How long was the meat smoked? Probably not many people do this anymore as even at that time 25-30 years ago the tradition was fading. Thanks for any information you might be able to give!

Adam Balic

Hi Phyllis,

I can tell you some of the details of how my family makes pršut (prosciutto) (I can't remember all the details though I should say). First the ham is cured in a wet brine that includes red wine, garlic and herbs. It is then pressed to flatten then it is then hung in an airy shed to dry out a little. A small smokey fire is set in the shed and the ham is cold smoked until the degree of flavour/colour required is obtained. It is then hung to dry out. In our case a spare outdoor shed is used, but I imagine that a special "smoker" building might be the norm in Croatia.


Oh my god! what a great post. I'm Croatian, too. Dalmatian. We make the pasta fazol without the paprika. Still, it's one of my favourite dishes ever. Incredibly simple, but incredibly tasty.


I love your site. I was married to a Croatian from Dalmatia for many years when I was very young. I am 53 now and dating another Croatian. I was so happy to find your site and get back try receipes I made many years ago. I visited Serbia and Croatia 4 years ago and I so loved the food. Thanks again...


I have just found your blog though Dan Lepard's forum. What a brilliant blog! I am working through this steadily (better than working!) but I would like to thank you for your wonderful account of peasant life. I will make the bean soup and think of your grandmother, also being mindful of the terrible privations she endured. We take everything for granted these days but still want more.

The comments to this entry are closed.