Nin - Royal destination
to seven days in pure sea salt, then placed in mulled red wine. The meat is coated with several kinds of spices, pepper, cloves, nutmeg and then “špikuje” with them. Then the meat is placed in a specially prepared wrapper and is banded in a special way with a rope. The šokol is then placed on smoke for a few days, and
then exposed to wind called bura. Apparently, according to the inhabitants of Nin region, factor that contributes is the phenomenon of the wind bura, which in the winter months is a stable occurrence in Nin, and it is the most crucial for the drying of the šokol. In fact, a unique microclimate which unites the wind
bura that brings mountain air enriched with flavours and ingredients of medicinal herbs of Velebit Mountain and sea air affects the drying process and the quality of the Nin šokol. Welcome and enjoy your meal!
CROATI CRO CROATIA ATIA ATI AA ATT A G GL GLANCE ANC NC CE
2 23 3