In 1989, on the coast of Dalmatia, in the town of Kistanje, the production of traditional dry-meat products began. The recipe that was passed from the knees to the knee, two brothers, Jovan Cosic and Mirko Beric, have managed to break into the highest quality pancetta and prosciutto. Shortly thereafter, their production moves at the slopes of Zlatibor mountain, in one of the cleanest and protected ecological regions. By finding the perfect place, the old Dalmatian recipe continued production. They are special because they do not use additives and preservatives in their production. Every piece of meat is well salted only with sea salt, and then the meat is smoked with cold beech wood. After that, the meat is placed on the wind and long ripening. This kind of careful work and top taste of the product contributed, so the most demanding gourmets  show trust in the gourmet pleasure of this Dalmatian prosciutto.