The particularity of the Pag cheese is its hardness and salinity, and specific aroma and flavor that give the essential oils of aromatic plants. Sheep are raised in mountainous areas that are exposed to frequent strong winds due to salt. It is this salt, sage and immortelle make cheese, recognizable flavor. Cheese can be purchased during the winter and early spring months. Young cheese is much softer and lighter than the mature cheese. Mature (old) can grate cheese and use as a food additive.
Pag lamb (lamb weight of 7-10 kg) is the best in January, February and March, during the milking ovaca.Njena specificity very soft and very tasty meat in which lambs can enjoy. The best roasted with potatoes on the grill (grill).
Pork production on the island of Pag by the end of 19th century has had an important role. Today, ham products, mainly in the southern part of the island, in places Dinjiška and the Pleiades, it is rarely found in other island locations. Pag ham is considered a very high quality. Curing with domestic salt, and dried in the strong winter storm.
Pag sage honey is the most sought after on the Croatian market, primarily because of its medicinal properties, and because it is environmentally the cleanest. It is well known that Pag sage contains more essential oils of sage, which grows on the surrounding islands and coastal areas. High quality honey contributed to the specific weather conditions - wind and salt.
Baškotina are kind of hard biscuits produced only in the city of Pag. Can be purchased solely for the Benedictine Monastery of St.. Margarita Street Jose Felicinovića. Baškotin is very tasty and spicy, and the tradition of its creation is very long. Belongs easier rolls. You can eat the (bite), but the best is dipped in a white, slightly sweeter coffee.
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