Paška janjetina is the meat of local lambs historically bred and pastured on the island of Pag. These lambs must weigh from 4 to 10 kilograms at the time of slaughter and they must not be more than 45 days old. The lambs are slaughtered mostly between January and March while they are still milk-fed.

This meat is exceptionally tender and juicy with a very mellow taste. Flavorful wild herbs, such as rosemary and sage, that grow on the island give this meat a distinctive flavor and character. Lamb from Pag is one of the most famous Croatian dishes and is traditionally grilled or roasted, served with a side of potatoes.

Lička janjetina is fresh meat originating from the region of Lika in Croatia. The meat is obtained from lambs of the Lika Curly (lička pramenka) breed, and they are fed sheep's milk, cereals, and meadow hay. During the summer, they are put out in open pastures.

The lambs need to be between 90 and 160 days old, with a weight from 22 to 36 kg. Once slaughtered, the carcass ranges from 12 to 18 kg. The meat is bright or intense red in color, with a delicate structure of muscles and firm fat, which is yellowish-white in color. 

The Zagorje turkey is a traditional breed of turkey that has been raised in a traditional on small farms in the region of Zagorje. These birds graze freely in the open and are only fed with locally grown corn and other grains when green pasture is not available.

The meat of this turkey is juicy, tender, and very flavorful. It is traditionally served roasted alongside mlinci, an authentic type of sheet pasta that is boiled and added to the pan to roast along with the meat, soaking its flavors and juices in the process.

Turopoljska svinja is a Croatian pig breed named after its place of origin, Turopolje. It is believed that Turopolje pig is a result of cross-breeding the Siska breed with the Krskopoljski breed. These pigs have white or grey skin with black spots, while the ears are drooping.

They are one of the oldest breeds of pigs in Europe, which are nowadays very rare and almost extinct, and in Croatia it is the oldest breed of pig. Their meat is succulent and juicy, with a pinkish color, which is why Turopolje pigs are highly regarded in the region. 

Dalmatinska janjetina is the meat of autochthonous local lambs of dalmatinska pramenka breed, historically bred and pastured in Croatian Dalmatia, in Zadar County and Lika-Senj County.

These lambs must weigh from 15 to 28 kilograms at the time of slaughter and must be between 70 and 130 days old. The sheep are kept outside for most of the year, grazing on karst pastures. This inhospitable terrain is full of wild herbs, such as sage, heather, immortelle, thyme, yarrow, and a number of endemic species, which are responsible for the meat's distinctive flavor and character. 

Istarski boškarin is an autochthonous Istrian cattle breed that has almost disappeared in the past, but nowadays, it’s saved due to the intervention from the Federation of Istrian Cattle Breeders. The cattle is farmed for gourmet purposes and it’s characterized by its gray coat and white muzzle.

In the past, boškarin was often used for fieldwork and milk production. Today, boškarin meat, with its peculiar flavor and aroma, is a top gourmet delicacy that’s made into salami, enjoyed as a steak, or used in stews that are typically paired with local pasta such as fuži and pljukanci.

Creska janjetina is high-quality lamb meat from a sheep breed called Cres sheep, native to the island of Cres. This breed has been raised on the island for centuries, and it is nowadays reared primarily for the production of lamb. Regarded as one of the finest lamb types in Croatia, Cres lamb is the result of a traditional free-roaming method of breeding coupled with the lambs' diet, consisting of ewe’s milk and nutrient-rich aromatic herbs which grow across the island.

The meat is highly appreciated for its leanness and unique flavors, aroma, and texture. It's also considered an excellent source of protein, vitamins, minerals, and healthy fatty acids. Both the meat and the animal’s innards are consumed extensively, and they can be prepared in various ways - baked in a bread oven (al forno) or under a peka (a metal, bell-shaped lid), spit-roasted, grilled (usually accompanied by polenta), or breaded. 

Slavonsko-srijemski podolac is a cattle breed native to the Croatian Slavonia and Srijem regions. It is a part of the Podolian cattle group, characterized by its long, wide head, muscular body, and recognizable, extremely long horns. Slavonsko-srijemski podolac usually has a grayish coat with darker patches along the body, especially around the eyes.

It is a very adaptable breed, known for its resilience and ability to live in harsh environmental conditions. Its grazing needs are very modest, so it is kept on pasture for most of the year, with periodical supplements of hay and wheats. In the past, slavonsko-srijemski podolac was mostly bread as working cattle, and for its lean, flavorful, and highly prized meat.