Njeguški pršut

Njeguški pršut is a type of dry-cured ham originating from Montenegro. It is named after the village of Njeguši, located in the mountains of Montenegro, where it is traditionally produced. Njeguški pršut is a staple of Montenegrin cuisine and is often served as an appetizer or part of a charcuterie board.

History

The tradition of producing Njeguški pršut in the Njeguši region dates back centuries. The unique climate of the region, with its combination of sea and mountain air, is said to give the ham its distinctive flavor. The production process has been passed down through generations and remains largely unchanged today.

Production

The production of Njeguški pršut is a lengthy process that requires a specific set of environmental conditions. The ham is first salted and left to cure for several weeks. It is then washed and hung to dry in the cool mountain air. The final step in the process is smoking the ham over a fire of beech wood, which gives it its characteristic smoky flavor.

Recognition

Njeguški pršut is recognized as a product of protected geographical indication (PGI) by the European Union. This means that only ham produced in the Njeguši region using traditional methods can be labeled as Njeguški pršut.

See also

• List of smoked foods
• List of hams
• Montenegrin cuisine