This municipality, with just over 1,000 inhabitants, boasts as many as six registered sausage production facilities. These sausages are made using a special recipe that includes hand-cut pork, mutton, and beef marinated in wine with thyme and garlic. The tradition of sausage production dates back to the 17th century when this recipe was first used in the local Pauline monastery.
"With six registered cured meat producers, we hold the record in relation to our population size," said the municipal mayor Mario Bratulić.
Each year, these producers manufacture around 10,000 pieces of prosciutto and approximately 100 tonnes of Istrian sausages and other cured meat products. This year, they expect Istrian sausage to receive the European designation of protected geographical indication.
These products are sold across Croatia and Europe.
In 2013, the municipality launched the "With Sausages to Europe" fair, which this year will also be presented in New York.
Bratulić pointed out that the fair, held in March, attracts between 12,000 and 15,000 visitors, with a similar number attending it at the end of summer.
The reception at the European Parliament was organised by HDZ MEPs Davor Ivo Stier, Karlo Ressler, and Tomislav Sokol. Numerous guests, MEPs, and diplomats had the opportunity to taste Istrian cured meat products and wines.