2. Materials and methods
2.1. Samples
The study involved a total of 410 samples of traditional Croatian
pork meat products in terms of hams (n ¼ 105), dry fermented
sausages (n ¼ 208), bacon (n ¼ 62) and cooked sausages (n ¼ 35).
The hams included Istrian prosciutto (n ¼ 25), Dalmatian prosciutto
(n ¼ 27), Slavonian ham (n ¼ 44) and other types of traditional
prosciutto (of different origin) (n ¼ 9) circulating on Croatian
markets. Dry fermented sausages analysed under this study
included the sausage named “Slavonski Kulen” (n ¼ 35) and home