BRAČKI VITALAC (KONOBA TOMIĆ) – Video portrait

Brač vitalac is a characteristic dish made of lamb offal and represents a living link to the time of the first contacts between the Greek civilization and the inhabitants of Brač. The preparation of Brač vitalac is one of the most important traditions of the island of Brač. Lamb innards (liver, spleen, lungs) are placed piece by piece on a thin skewer and wrapped together with lamb’s tissue. After that, unwashed intestines of lambs that have not exceeded 6-7 kilograms in weight, that is, before they have tasted grass but only mother’s milk, are wrapped around the whole skewer. For about an hour, an hour and a half, everything is turned over low heat until the intestines become crispy. Brač grass that is grazed by Brač lambs is full of sea salt. Precisely because of this mixture of grasses of various flavors with a touch of sea salt, Brač lambs produce extremely high-quality meat.