Dalmatian bacon Mijukic-prom Ltd. the product is obtained by salting, smoking and ripening specially selected parts of bodies of pigs. The professional control of raw materials at the beginning of the process, particular attention is given to the proportion of fat and muscle tissue. This ratio has to be perfect because it determines all future actions, so just according to it and the weight of each piece individually determines the amount of salt to be used in the process of salting. This is a procedure in which the most traditional methods, but with strict control of the set of technological parameters since it is about the most critical procedure of the entire process. In this production the most visible part of a blend of tradition and technology, that largely determines the specificity of the final product. In further proceedings of smoking and ripening it is used exclusively the cold procedures to ensure exactly specified temperature, humidity and air circulation and thus ensures a uniform production and healthy correct product. Only such methods of control of technological parameters with secure sanitary measures, it is possible to get a product that will fulfil all the prescribed quality parameters and thus be recognized as a product that truly deserves the “Croatian Quality”.