ECO PRODUCTION

Ever since the construction of the stone settlements under the hill slopes protecting them from 'bura', not using the resources of the arable karstic fields and being close to the groves and the wood therein, and to the pastures, too, respecting the nature and its moods, through the tradition of the extensive pasture cattle farming, especially sheep and goat farming, and the free farming of the domestic poultry in the gardens and yards, all the way to the traditional field cultivation with scarce means and technology and their own seeds, fertilizers and protection based on tradition and available materials, this area was destinied to embrace the ecological and organic agriculture in the modern times.

Sheep farming, as a basic form of cattle farming, has been present here for 8000 years already and it has changed only slightly. The extensive farming with the pasturing on the hill pastures enriched with scarce and aromatic Mediterranean herbs is thus still active and there aren't any introduced breeds, only the domestic sheep breed 'pramenka' being the only breed that can survive in such modest conditions and the domestic goat breed 'šara', that can feed themselves even by climbing on the meagre Mediterranean oak and hornbeam trees and whose hooves can withstand the harsh karst.

Prosciutto and other dry-meat products are still connected to coarse sea salt, 'bura' and year- or more years-long natural curing. Local winemakers have embraced ecological wine growing and winemaking stronger than anywhere else in the world and there are more than 50% vineyards and wines on the market with the Croatian and European eco label, and the same is with olives and oils. They are maximally focused on the ecological vegetable and fruit growing, too, and most of the producers are boutique producers whose land and quantities enable that. The production had stopped for a longer period only during the wars, our Homeland War, as well, leaving behind the untouched fields for a reason.