Among the abundance of delicious food Istria offers, the authentic Istrian sausage called “klobasica” is one you wouldn’t want to miss out on. One of the most awarded producers of this delectable meat delicacy is Milan Udovičić, the founder of “Žminjski gušti”, who dedicated his life to the traditional ways of making authentic Istrian sausage.

Once a year, the small town of Sv. Petar u Šumi (St. Peter in the Forest) in Istria becomes home to some of the most significant gastronomic events, such as S klobasicom u Europu (European sausage fair) and Dani hrvatskih kobasica i salama (Croatian sausage and salami festival). These events are a unique opportunity to meet local producers keeping the tradition of making Istrian sausage alive and tasting various sausage specialties. If you visit, you’re likely to meet one of the most awarded sausage producers in the region!

‍Handcrafted Cured Meats Made in the Heart of Istria

Milan Udovičić is a professional sausage producer who gained extensive work experience in some of the biggest production companies in Croatia. After years of building his knowledge and expertise, he founded Žminjski gušti - his own business dedicated to the artisanal production of cured meats. Situated at his home in the town of Žminj, his brand has since become a synonym for the best-quality traditional meat delicacies. The quality of products has been confirmed by an impressive array of awards and championship titles won at many fairs and competitions. 

Mr. Udovičić’s production initially started with dried ombolo (a kind of dried pork loin), pancetta, and two types of sausages, which received many awards. Istrian sausage, made fresh or cured, and Istrian kosnica - a slightly thicker kind of salami. Today, he produces around ten different types of meats, for example, cured pork neck (similar to the Italian capocollo) and cured cheek (Italian guanciale). His offer also expands to specialties such as sausage pâté and a spicy sausage edition made with hot chili pepper. Mr. Udovičić makes all of these delicacies in small, limited-edition batches, with utmost dedication to craft production and achieving the highest possible quality. 

‍

‍Innovation and Tradition Coming Together for Supreme-Quality Meats

“Žminjski gušti” has earned its reputation by insisting on a meticulous production process, which starts with sourcing raw meat of the best quality. Next, Mr. Udovičić collaborates with a selection of Croatian farmers, where the pigs are fed with a special Istrian diet. Finally, he processes the meat using a natural blend of traditional Istrian herbs and spices, including garlic, bay leaves, rosemary, and wine. 

Once the sausages are formed, they go through an aging period of 30 to 40 days; this is where a secret ingredient is introduced - a special kind of noble white mold. The mold is dissolved in water and spread around the room at the beginning of the drying process. Over time, it settles on the sausage surface and provides a protective coating and a unique flavoring effect. Once the aging process is finished, the now dry mold is simply brushed off, and the sausages are preserved in vacuum packaging, waiting for their moment to shine on the dining table!

‍A spicy snack with an Istrian touch

‍Žminjski škartoc is another invention by Mr. Udovičić: sausage-to-go served in a paper bag with a bit of bread has been introduced at several recent food festivals, and it has quickly become a favorite snack by visitors! 

All products by Žminjski gušti can be tasted and purchased in Žminj. If you’re interested in visiting and meeting one of the best cured-meats producers in the area, find more info and get in touch here.

‍