Quality Differentiation of <i>Kraški Pršut</i> : Exploring the Impact of Weight, Suppliers and Aroma–Sensory Correlations

In Slovenian, Kraški pršut , a dry‐cured ham with protected geographical indication (PGI), is traditionally produced. However, the lack of self‐sufficiency of local pig producers means the Slovenian pork industry relies on sourcing raw materials (green hams) from foreign countries. This study is aimed at investigating the impact of different weights (16 heavy and 16 light) and suppliers on product quality by analysing 32 samples of dry‐cured ham for quality attributes, including colour, texture, chemical composition, descriptive sensory characteristics (such as flavour and texture) and aroma profile. Analyses were conducted on the semimembranosus and biceps femoris muscles, and multivariate statistical methods, including linear discriminant analysis (LDA) and orthogonal partial least squares–discriminant analysis (OPLS‐DA), were applied to differentiate between heavy and light hams (based on initial weight categories) and suppliers. Sensory analysis revealed higher softness, juiciness, solubility, marbling and lower saltiness in heavy than in light hams. The SI_heavy hams have received the highest ratings for overall sensory quality. The comparison of volatile organic compound (VOC) profiles indicated the potential for differentiating dry‐cured ham by suppliers, particularly within the heavy ham groups, achieving 100% prediction accuracy. Notably, the biceps femoris muscle generally exhibited a higher intensity of positive sensory attributes, such as juiciness, solubility and softness, compared to the s emimembranosus, which tended to be firmer and less marbled. The results may inform targeted adjustments in processing techniques—such as refining salting or drying parameters based on ham weight—or guide strategic supplier selection to ensure consistent sensory quality and aroma profiles, thereby enhancing practical applicability.