Njeguški Pršut
The prosciutto of Njeguši: pork legs salted, pressed and smoked in the mountain air where sea and continental winds collide — sliced thin and served with cheese and olives. Ingredients: pork legs, sea salt, beech smoke, mountain air and months; to serve: Njeguši cheese, olives, rakija, bread.
What it is
The prosciutto of Njeguši: pork legs salted, pressed and smoked in the mountain air where sea and continental winds collide — sliced thin and served with cheese and olives. Ingredients: pork legs, sea salt, beech smoke, mountain air and months; to serve: Njeguši cheese, olives, rakija, bread. Recipe (the craft): 1) Salt the legs for weeks. 2) Press under boards. 3) Smoke and dry for 4+ months in stone smokehouses (sušare). 4) Slice by hand, thin as paper. Serve: as the honour appetiser of Montenegro, with the village's other treasure, its cheese. Flavor: smoky, salty, sweet — the terroir of one village. History: Njeguši, birthplace of the Petrović dynasty, sits where two climates meet; its pršut has carried the village name across Europe. See also: Kačamak, Japraci.
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