Suho meso

Suho meso is a delectable smoked meat dish essential to Bosnian, Croatian, Serbian, and Montenegrin cuisine. Whether made from beef or pork, the preparation begins with curing the meat in coarse salt for several days. After curing, the meat is hung to dry over a fire. This drying period can range from a few days to several weeks, depending on the size of the meat.

Traditionally, this entire process is carried out in the winter to prevent spoilage. Suho meso is often compared to Pastirma, another smoked meat delicacy. However, a notable difference is that Suho meso does not use netting to hold the meat during preparation.