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 Pag Apartments Wine cellar
The production of pork on the island of Pag has had an important role until the end of the 19th century.
Pag's prosciutto is considered to be of highest quality when compared to whole Adriatic coast and whole Dalmatia production. It is salted with domestic salt from salt fields in Pag and then dried on the strong north-eastern Croatian wind called bura.
 The prosciutto of Pag has hardly ever been consummated as an independent dish because it is very salty and spicey. Harder parts of the prosciutto like rind, bone or harder meat, have been used in preparing other dishes, so the people have prepared prosciutto fried with eggs, added to polenta or boiled with beans. |
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 The two qualities that distinguish island's Pag cheese from all the others are its solidity and saltiness. The essential oils give it specific taste and fragrance.
On the island of Pag sheep graze on the hills where the grass is salted (salt being brought in by the Bora). Because of this kind of pasture, Pag cheese has a recognizable flavour. Pag cheese should be oiled, wrapped in a cloth and kept in a dark, airy place.
The tradition of making wine has been existing for centuries on the island Pag.
 Wine-growing used to be one of the bases of the economy of the island. Vine stocks are short and broad because of frequent and strong bora. Bunch of grapes are closer to the ground to avoid strong circulation of the air. This is one of the reasons that grapes are extremely sweet.
The other is the abundance of sunny days.  The sweetest grapes are those of small berries. Grapes used to be eaten with bread on the island. Homemade wine was often consumed as a base for a whole meal in the way that bread was soaked into red wine. Maybe that is the main reason why people from Pag are well-known for their singing in konobas (specific wine cellars which funkcionate as "man-clubs-only")! |
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