Kaštradina or koštradina is produced by salting, smoking, drying and ripening sheep’s or goat’s meat, similar to other delicatessen products in Dalmatia. It is most often produced as a semi-durable product that can only be consumed after cooking, but thanks to prolonged maturation of certain parts of the meat, it is also produced as a delicatessen product (for eg. Sheep’s meat prosciutto). The castrated ram kaštradina is particularly appreciated, so in the palaces of the old Croatian rulers, it was almost unimmaginable to celebrate solemn feasts without this castrated and fattened ram. In ancient times, wealth was often measured by the number of castrated rams – the so called škopac.