Salt, along with lace, is the white gold of the town of Pag. The production of salt has a 1000-year history thanks to specific natural conditions such as the climate, a high number of sunny days, the winds that blow often, and nonporous soil. The production technology takes advantage of these natural conditions, and due to its purity, this is among the highest-quality salt in Europe and the world. Salt production has played a vital role throughout the history and life of the town of Pag and its denizens.
The lamb of Pag has a specific flavour due to the environment in which Pag's indigenous breed, called the pramenka, lives among the sparse karst scree on which various medical herbs (sage, immortelle, etc.) and meagre low grass grows, covered by a salty sediment brought by the northern, bora winds. Sweeping down the slopes of the Velebit massif, the bora plunges into the Velebit Channel and disperses spray from the sea over the island’s surface.
For centuries the Benedictine Convent of St. Margaret produced a rusk called baškotin. Back in 1540, the nuns acquired their first oven, which they began using to bake various cakes, buns and the baškotin. They invested their efforts into safeguarding their product, which is today entitled to use the Croatian Creation and the Croatian Island Product labels. The people of Pag value the baškotin more than any other bakery product, and it is a favourite present of former island residents who now live elsewhere.
Many catch their breath when Pag cheese is mentioned, and remember the salty taste it leaves on the palate. The renowned and recognised symbol of Pag carries the Croatian Creation label and represents both Pag and Croatia at all EU fairs. The quality starts developing with the first signs of the bora winds on Pag, which rushes down the slopes of the Velebit mountain and disperses a spray of sea water all over the island’s sparse vegetation. The sheep grazing on these salted pastures of medicinal herbs produce milk with a specific flavour and aroma which are preserved in the cheese.