The preparation of a traditional dish, Brač’s vitalac is one of the most important traditions of the island of Brač.

This dish of lamb or goat offal is a live link to the time of Greek civilization’s initial interaction with the residents of Brač.

The lamb or goat is eaten until it weighs more than 6-7 kilos i.e. while they are still feeding on breast milk.

Vitalac is prepared by threading chunks of offal (liver, spleen, lungs) onto a thinner skewer, seasoning with salt, wrapping in lamb caul fat, and grilling over low heat for half an hour. After that, it is wrapped in unwashed lamb intestines and cooked again. Everything is baked for 30 minutes, then cut into slices and served hot.

The preparation of this meal is designated as an intangible cultural heritage of the Republic of Croatia.