Njeguški pršut facts for kids

Njeguški pršut during its curing process, often involving smoke.

Njeguški pršut (Serbian Cyrillic: Његушки пршут) is a special food from a place called Njeguši in Montenegro. It's a type of ham that has been preserved by drying, and it's eaten without being cooked. You might compare it to Italian prosciutto crudo. People say its unique taste and smell come from a mix of fresh sea air and cool mountain air, plus the smoke from beech wood used during its drying.

What is Njeguški Pršut?

Njeguški pršut is a famous type of dry-cured meat. This means it's made from a pig's leg that has been treated with salt and air-dried for a long time. This process helps to preserve the meat and gives it a very special flavor. It's often served in thin slices as an appetizer or part of a meal.

Where Does it Come From?

This delicious ham gets its name from the village of Njeguši, which is high up in the mountains of Montenegro. The village is close to the Adriatic Sea, which is why it gets both sea air and mountain air. This special combination of air is believed to be key to making Njeguški pršut taste so unique. The cool, clean air helps the ham dry perfectly.

How is Njeguški Pršut Made?

Making Njeguški pršut is a long process that takes about a year. It's a traditional method that has been passed down through generations. Here are the main steps:

Salting and Pressing

• Salting: First, the fresh ham is covered with sea salt. This step helps to draw out moisture from the meat and adds flavor. The ham stays in the salt for about three weeks.
• Pressing: After salting, the ham is pressed. This helps to remove any extra liquid that's still inside. This pressing stage also lasts for about three weeks.

Smoking and Drying

• Light Smoking: Next, the ham is lightly smoked. This is done using beech wood, which gives the pršut its special aroma. The smoke also helps to preserve the meat.
• Air Drying: After smoking, the ham is hung up to dry in the cool mountain breeze. This natural drying process takes about three months. The fresh air from the mountains and the sea helps the ham to mature slowly.

Maturing Process

• Aging: Finally, the pršut goes through a longer maturing process. It continues to dry and develop its flavor over several more months. The entire journey, from start to finish, takes around one year until the Njeguški pršut is ready to eat.

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  Sliced njeguški pršut

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  njeguški pršut served as an appetizer