An essential part of local gastronomy in Podbablje and the Imotski region is Dalmatian prosciutto, one of the most highly valued cured meat products in this area.
Dalmatian prosciutto is produced using a traditional method of salting and long air-drying, which gives it its distinctive aroma and rich flavour. The production process is based on old customs that have been passed down from generation to generation. Thanks to the specific climatic conditions of the karst hinterland, the prosciutto develops its unique quality.
It is most often served with homemade bread, cheese, and a glass of local Kujundžuša wine. This combination creates an authentic gastronomic experience characteristic of the Imotski region. In Podbablje and surrounding villages, prosciutto is an important part of family gatherings and celebrations.
This tradition contributes to the preservation of cultural identity and the recognisability of the Dalmatian hinterland.