The preparation of the traditional dish Brački vitalac is one of the most important traditions of the island of Brač. This dish made from lamb or goat offal represents a living link to the time of the first contacts between Greek civilization and the inhabitants of Brač. Lamb or goat meat is eaten until the lamb or kid weighs 6-7 kilograms, or while it is still sucking only its mother’s milk. Vitalac is prepared by placing the offal (liver, spleen, lungs) piece by piece on a thin skewer, adding a little salt and wrapping it in a lamb’s tissue, and turning it over a low heat for half an hour. It is then wrapped in unwashed lamb intestines and baked further. All of this is baked for half an hour, then sliced, salted and eaten hot.
Brački vitalac has been included in the List of Protected Cultural Properties of the Republic of Croatia.
