Njeguški pršut

Njeguški pršut is a distinctive type of ham originating from the picturesque village of Njeguši in Montenegro. If you appreciate Italian Prosciutto, you'll likely enjoy this delicacy as well, as it is similarly served uncooked and carries a comparable essence. What differentiates Njeguški pršut is its unique flavor and aroma, which are attributed to the confluence of sea and mountain air, as well as the beech wood used during the drying process.

The creation of this exquisite ham begins with salting it with sea salt for approximately three weeks. Following the salting phase, the ham is pressed for another three weeks to eliminate excess liquid. It is then lightly smoked and dried in the cool mountain breeze for three months. But the process does not conclude there; the ham continues to mature, extending the entire production cycle to roughly a year. The result? A delectable ham that is well worth the wait!