Abstract
There were only seven producers of Dalmatian prosciutto in 2016, with total production of PGI Dalmatian prosciutto of 59,730 pieces. Key technical steps in the Dalmatian prosciutto production are salting, ham pressing, smoking and drying, ripening and finally packaging and marketing. The value chain of Dalmatian prosciutto consists of animal feed producers, breeders and slaughterhouses at upstream level, prosciutto producers at processing level and retailers at downstream level. Most of the fresh ham for Dalmatian prosciutto production is imported from Hungary and Austria. Stakeholders from upstream level are therefore outside Croatia. Downstream level is related to supermarkets, HoReCa (hotels and restaurants), specialized stores and others.
Traceability is one of the major reasons which drove producers to seek a PGI denomination for this type of ham. In fact, it is now possible to remove “fake dalmatian prosciutto” from the market, as technical specifications and strong producer control prevents fraudulent use of the name Dalmatian prosciutto.
Dalmatian prosciutto tends to perform better than its non-PGI reference on economic and social aspects: it sells at a higher price, generates higher economic spillover, more employment and attracts a higher share of young workers. The PGI is however outperformed on environmental aspects: it travels more, as the meat is imported and it is drier and therefore requires more raw meat per ton of finished product. It also generates slightly more water pollution by nitrates.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Bellassen, V., Giraud, G., Hilal, M., Arfini, F., Barczak, A., Bodini, A., Brennan, M., Drut, M., Duboys de Labarre, M., Gorton, M., Hartmann, M., Majewski, E., Muller, P., Monier-Dilhan, S., Poméon, T., Tocco, B., Tregear, A., Veneziani, M., Vergote, M.-H., Vitterso, G., Wavresky, P., Wilkinson, A. (2016). Strength2Food project, deliverable 3.2: Methods and indicators for measuring the social, environmental and economic impacts of food quality schemes. INRA, Dijon, France.
Clune, S., Crossin, E., & Verghese, K. (2017). Systematic review of greenhouse gas emissions for different fresh food categories. Journal of Cleaner Production, 140, 766–783. https://doi.org/10.1016/j.jclepro.2016.04.082.
Croatiastočar. (2016). Fresh ham import. internal data.
Dalmatinski pršut. https://www.facebook.com/dalmatinskiprshut/
Halpern, D. (1999). Social capital: The new golden goose. Faculty of Social and Political Sciences, Cambridge University. Unpublished review.
Just, R. E., & Pope, R. D. (2001). The agricultural producer: Theory and statistical measurement. In B. L. Gardner & G. C. Rausser (Eds.), Handbook of agricultural economics, volume 1, part A (pp. 629–741). North-Holland: Elsevier.
Meier, M. S., Stoessel, F., Jungbluth, N., Juraske, R., Schader, C., & Stolze, M. (2015). Environmental impacts of organic and conventional agricultural products – Are the differences captured by life cycle assessment? Journal of Environmental Management, 149, 193–208. https://doi.org/10.1016/j.jenvman.2014.10.006.
Ministry of Agriculture. (2017). Dalmatian prosciutto production, internal data.
Ministry of Agriculture. (2018). Zaštićene oznake zemljopisnog podrijetla. http://www.mps.hr/hr/veterinarstvo-i-hrana/oznake-kvalitete/zoi-zozp-zts-poljoprivrednih-i-prehrambenih-proizvoda/postupak-registracije-zasticenog-naziva-zoi-zozp-i-zts-na-razini-eu/zasticena-oznaka-zemljopisnog-podrijetla
Putnam, R. (2000). Bowling alone – The collapse and revival of American Community. New York: Simon & Schuster.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Maksan, M.T., Brečić, R. (2019). PGI Dalmatian Ham in Croatia. In: Arfini, F., Bellassen, V. (eds) Sustainability of European Food Quality Schemes. Springer, Cham. https://doi.org/10.1007/978-3-030-27508-2_16
Download citation
DOI: https://doi.org/10.1007/978-3-030-27508-2_16
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-27507-5
Online ISBN: 978-3-030-27508-2
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)