Ninski šokol is a distinctive gastronomic meat product with an unique aroma, produced for centuries in the town of Nin and its surrounding areas. Its preparation relies on high-quality pork, local salt from Nin, various spices and traditional methods, which are crucial for achieving its distinctive flavor. The specific qualities of the raw materials and the aging process lead to a higher concentration of volatile aromatic compounds. These compounds are result of biochemical processes that occur during the breakdown of fat, connective and muscle tissues, contributing to the unique taste and aroma of the product. The volatile compounds were isolated using headspace solid-phase microextraction (HS- SPME) with three fibers of different polarities. The extracted compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) to compare the similarities and differences in the results. A total of 38 compounds were identified, categorized into the chemical groups such as aldehydes, alcohols, alkanes, esters, phenols, fatty acids, and terpenes, further highlighting the complexity and richness of Ninski šokol.