Ombolo or “Žlomport” is next to Istrian prosciutto, the most famous meat in Istria, and it can be prepared as dried or roasted meat.

Salt, peppercorns, and finely crushed bay leaves are smeared on a piece of meat that has separated from the bones. When meat is processed in this manner, it can dry for six weeks if you want to serve it as a cold cut or two weeks if you wish to process it thermally. The same goes for Istrian sausages.

Ingredients for Ombolo:

• Pork meat (the meat part of the pork cutlet)
• Mediterranean spices

Recipe for preparation

We offer a simple recipe. Cut the Ombolo into slices and fry them in olive oil. Soon as the meat browns and acquires a light silver color in the middle, it is ready to be served. As a side dish, we suggest sauerkraut that has been previously cooked and fried with garlic, salt, and pepper. Bon appétit!

You can also serve dry Ombolo with Mediterannien vegetables, Istrian cheese, olives, and bread.