Montenegro dried meat prosciutto recipe. National cuisine of Montenegro. What dishes to try in Montenegro. Why exactly the village of Njegushi became the birthplace of Montenegrin prosciutto

Popular souvenirs from Montenegro are the country's national dishes. Traditionally, local residents prefer meat delicacies, especially prosciutto. This is smoked meat, which is served finely chopped along with herbs and cheese. You can learn how prosciutto is made from the Montenegrins, but each village has its own preparation nuances.

Ingredients for Montenegrin prosciutto

According to classical technology, you need pork ham. Lamb or beef will do instead. The cutting of the carcass begins with the separation of the hind leg, and the hoof is cut out. The remaining fat will flow out from this place. The bone should be left exposed for hanging while smoking. The meat should be a little tough, with a specific pungent smell.

Before making prosciutto, you need to prepare the following products:

  • Pork – 2 kg. Low-fat meat.
  • Rock salt – 3 tbsp. spoons. The quantity is approximate, depending on the size and volume of the ham.
  • Mixture of peppers – red black.
  • Whole mustard seed – 1 tbsp. spoon.
  • Sweet pepper – 1 pc.

Place the pork leg in a closed container and rub the entire surface with salt. According to the classic prosciutto recipe, you cannot use a saline solution; the meat will be saturated with water and will not have the desired taste.

Instead of salting for a long time, you can put the meat under a press. The preparation time will be 2 days. After this, the ham is tied with twine and hung in a dark room. Time – 2 weeks. The temperature does not rise above +10°C.

What you need for cooking

Now let’s find out how pršut is made in Njeguš, a village in Montenegro. The name of this dish is Prosciutt, such signs can be seen on the highways and in tourist areas. You can get to Njegushi from Lovcen, Kotor or Cetinje. This village is famous for its cheeses. Every home has a smokehouse for cooking prosciutto. It is the main component and the reason for the taste of this meat dish.

The smokehouse consists of the following elements:

  • the main room without an attic where meat is hung;
  • there are ventilation holes on the roof to remove excess smoke;
  • oven located next to the smokehouse;
  • Pipes pass from the stove into the room, through which smoke enters.

The composition of the fuel is kept secret; wood from fruit trees and some coal are used for smoking. This is how the taste of prosciutto is formed. The smokehouse's operating hours are from March to May and from September to November.

How to make Montenegrin prosciutto

For real Njegush prosciutto, only domestic pork is used. Meat with a small amount of fat, which is achieved by a special diet. After processing, the hams are sorted by weight and size. The larger the piece, the longer the preparatory stage. How prosciutto is made in a particular house is a secret. It is mandatory to have a sealed container on top of which the load is placed.

In supermarkets and large stores, cuttings cost 3-4 euros per 100 grams. At the market, a trader will ask for 11-13 Euros for 1 kg. It is beneficial to take a whole ham. Its weight is up to 5 kg, the price is 8 € per 1 kg. You cannot buy the product in sealed packaging; you need to try the meat. If the product is taken as a gift, it can be packed before departure from Montenegro.

Transportation and storage of prosciutto

Considering how prosciutto is made and its composition, you need to be prepared to transport the national dish of Montenegro. The ham is placed in luggage, a bag or a suitcase. Before this, it is wrapped in a sealed bag made of food foil or film. The smell should not penetrate outside. After arrival, it is unpacked and left to air to remove excess moisture.

How to store:

  • In a refrigerator. Only in food paper, the ham should “breathe”.
  • Moisture has appeared. Hang in a dark and cool place for 2-3 days. There must be ventilation in the room.
  • Before use, cut into thin slices. They don’t do this in reserve; they dry out quickly and lose their taste.

Since prosciutto takes a long time to make, its taste and composition may change. Two identical hams from the same smokehouse can have different taste qualities. Therefore, before purchasing this national dish of Montenegro, you need to try it.

A real acquaintance with the country in which you happen to spend your holidays will not take place without tasting its national dishes. They are different in each country and are not always to the taste of tourists, but you should definitely try them. In Montenegro, the situation with national dishes is favorable, they are tasty, filling, and the portions are large and voluminous. Many dishes came from neighboring countries: Italy, Turkey, Austria, Albania, Hungary. The Montenegrins slightly changed the composition of the borrowed dishes, adding traditional seasonings or other ingredients, and together they created a unique national cuisine.

The great advantage of Montenegrin dishes is the use of environmentally friendly products for their preparation. Fruits and vegetables for them are grown on fertile land, in fertile soil. When growing plants, farmers try to do without the use of chemicals (fertilizers and fungicides). Domestic animals, whose meat and milk are used in the food industry, graze in meadows with lush grass all year round.

Each region of Montenegro has historically developed its own food preferences and traditions. Somewhere, ancient recipes for making wine or pate have been preserved; somewhere, goats are raised and good cheese is made from their milk. This is how national dishes appear, the names of which are associated with cities, regions or villages (Njeguš cheese and ham, Tsrmnić “varivo”, Dalmatian goulash, Podgorica-style trout).

What are the best dishes to try in Montenegro?

Meat dishes

Njegushsky prosciutto

All tourists are always advised to try one of Montenegro’s favorite meat delicacies - Njegush prosciutto(Njeguški pršut), this is smoked or dried ham. In the village of Njegushi, several original recipes for its preparation have been preserved. Pork is dried high in the mountains, in the fresh air and hot sun. Beef meat is also dried, but it is used much less often for prosciutto. For prosciutto to be fully prepared and to reach the table and store shelves, it takes several months of smoking, usually from 4 to 24 months. The longer the aging, the more expensive the prosciutto is; the cost per 1 kg starts from 20 euros. Restaurants and cafes include dishes with prosciutto on their menu; it is served as an appetizer, cut into very thin slices. You can buy prosciutto in markets and supermarkets, where it is vacuum packed. Some tourists go to the village of Njegusi, where they produce the most delicious prosciutto.

Excursion “Heart of Montenegro”

Adults (12+) – 50 euros

D children (0 - 11) with place - 25 euros

During the excursion you will visit the ancient the capital of Montenegro – Cetinje and the Cetinje Monastery. In the village of Njegusi you try the famous one Njegush prosciutto and homemade cheese, Here you can buy yourself some delicious souvenirs. Love from above enjoy the panoramic view Boka Kotorsk y bay. During the sightseeing tour, visit the cities of Kotor and Perast. You will sail on a yacht along the Bay of Kotor.

Cevapi

Cevapi(Ćevapi) – grilled sausages made from finely chopped meat (a mixture of lamb and veal) with the addition of onions and various spices. Restaurants almost always serve baked or french fries as a side dish for cevapi, as well as fresh or grilled vegetables. This is a common dish in restaurants in Montenegro, so you will find it in almost all restaurants in the country. The cost of a meal in a restaurant is about 6-10 euros.

PLeskavica

PLeskavica(Pljeskavica) is a large flat cutlet, the diameter of pljeskavica can reach 20 cm. You can try pljeskavica in restaurants, fast food kiosks, or buy it in specialized butcher shops and cook it yourself if you are staying in an apartment with a stove, or ask it to be fried on the grill in the store itself, this is a free service. In restaurants, pljeskavica is served with potatoes and vegetables. Fast food kiosks, which are usually located in popular tourist spots with pljeskavica, make burgers that are popular with both tourists and locals, as they are very tasty and inexpensive.

Lamb from under the sacha

Lamb from under the sacha(J agnjetina ispod sača) is a very tender meat cooked in a cast iron cauldron with a concave lid - sachem. After the lamb meat (less commonly, pig or calf) is placed inside the cauldron, it is covered with a lid, on which burning coals are placed on top. After some time, potatoes or other vegetables are added. This creates the effect of a mini-roaster, where the meat simmers for three to six hours.

Mixed meso

In some Montenegrin restaurants you can try several meat dishes at once by ordering a dish called “ mixed meso"(Mesano meso), that is, an assortment of various meat dishes. It includes pleskavica, cevapchichi, sausages, shish kebab, and other popular meat dishes. You can safely take one dish for two or three people at a restaurant, as it is quite large and very filling. The cost of such a dish is about 15-20 euros.

French fries and fresh vegetables are usually served as a side dish. But there are also unusual dishes in Montenegro, for example, kachamak (Kačamak ). This is a popular hearty dish that is very popular in the north of Montenegro. In restaurants, this dish is served as a side dish or a separate dish. It is prepared from a mixture of mashed potatoes, cheese (usually kajmak) and corn flour. The main thing is that the dish is thick. Kachamak can be similar to regular porridge, or it can be served on a platter in the form of balls.

Fish dishes

Riblja chorba

In restaurants, for starters they often offer spicy thick fish soup, which is called hereRiblja chorba (Ribljačorba). This Montenegrin fish soup is very popular in coastal . According to the classic recipe, real chorba is prepared from different types of fish. If you follow all the rules for preparing real Montenegrin fish soup, then the number of fish species should be about ten, but in practice, restaurants are limited to 2-3 varieties of fish. Various ingredients are added to the fish soup: tomato sauce, paprika, noodles, vegetables, nettles. The cost of one serving of chorba in restaurants varies from 3 to 9 euros.

Carp "Skadar style"

Another fish dish they like to cook in the vicinity of Lake Skadar is carp “Skadar style”. Carp caught in the region is baked in a frying pan with a sauce of prunes, apples or quince. At the ready stage, the sauce becomes thick, and the carp is served in fish and fruit jelly.

Even pilaf in coastal areas is often prepared with seafood: fish, crayfish, mussels, cuttlefish, squid or shark meat.

All restaurants on the Montenegrin coast offer a variety of seafood dishes. We recommend trying:

  • Grilled octopus.
  • Squid - fried or stuffed.
  • Black risotto with cuttlefish ink.
  • Mussels in white or red Buzara sauce - ideal with crusty bread.

Dairy dishes and cheeses

Njegush cheese

In Montenegro the most popular dairy product isNjegush cheese (Njeguški sir) - low-fat hard cheese. There are several types of Njeguš cheese, its taste depends on the method of preparation and on the additives included in it. The production of original cheese is located in the Lovcen region, as well as in the coastal area from Budva to Herceg Novi. There is an opinion that the quality of cheese is influenced by the climate of the place where its production is located. Njeguš cheese is made mainly from sheep's milk, but this cheese can also be made from cow's milk or a mixture of sheep, cow and goat milk. The best cheese is made from sheep's milk. Njegush cheese can be: young and aged (preparing time is more than 3 months). To give the cheese a piquant and unique taste, it is stored in a vat of olive oil with the addition of pepper for about 60 days. Njeguš cheese, like other types of cheese, is included in many dishes: salads, appetizers, desserts.

Delicacies of Montenegro: prosciutto, cheese and wine

Adults - 185 euros per excursion (1-6 people)

Everyone who has been to Montenegro has heard about the local grape variety Vranac and Njegush pršut. In Old Montenegro you will learn why local wines and delicacies have a unique taste. At the winery, the owner himself will give you a master class on growing grapes. He will explain how to plant, prune, and store grapes, and will take you to the cellar where the process of ripening the future wine takes place. You will not only get acquainted with the craft of a winemaker, but also try 4 varieties of local wines and liqueurs. In the village of Njegusi, in a private “sushara”, you will learn the history of the origin of prosciutto and see how it is prepared. And, of course, you will try prosciutto, Njegush sausage and Njegush cheese.

Lisnaty cheese

Lisnati / sheet cheese (Lisnati sir) – very delicate sweetish cheese, layered texture. This cheese You can try it if you go to the north of Montenegro to the small town of Kolasin, which is a popular ski resort in Montenegro. To prepare this cheese, different milks are used, or rather milk that is obtained from the same cow in the morning and evening hours. The cost of lisnati cheese is from 5 to 9 euros per 1 kg.


At the market in Budva you can try and buy any cheese

Kaymak

Fermented milk products are worth a try kaymak(K ajmaḳ), somewhat similar to butter or very thick sour cream made from full-fat milk. If you order kaymak in a restaurant as a separate dish, then in appearance it will look like ice cream; by the way, in restaurant menus look for kaymak called Cream. Salty kaymak can be spread on bread or added to meat dishes. Kaymak can also be bought in a supermarket in factory packaging, but it does not at all look like real homemade kaymak.

Cooking and sweets

Private bakeries are very popular in Montenegro; there are especially many of them in large cities, for example, there are bakeries on every street and even in the Old Town. First of all, bakeries sell fresh bread, various sweet pastries, pizza and burekas. Bureks(Burek) are puff pastry pies with meat, like pasties; Sometimes instead of meat the filling is filled with cheese, spinach, eggs or mushrooms. One portion of burek in a bakery costs about 1.5 euros.

Those with a sweet tooth will find many interesting, original dishes for themselves in Montenegro. Every tavern, cafe or restaurant offers the following desserts:

To travel to Montenegro, take out medical insurance

One of the best souvenirs you can bring from Montenegro is local wine. You will learn about the features of local viticulture. On the way to the wineries, take in Lake Skadar and the coast of the Budva Riviera. You will visit two private wineries in different regions of the country. Meet the winery owners, admire the vineyards in the mountain valleys and learn the secrets of wine production in Montenegro. Enjoy tastings of several types of wine and brandy with traditional table snacks (prosciutto, cheese, olives). You can also buy quality wine here.

Local winemakers invent their own recipes for homemade wines and liqueurs, adding various seasonings, herbs, nuts, fruits and even spruce needles.

The only alcoholic drink distributed outside the country is Niksichko beer(Nikshichko Pivo). The main beer production has been located in the city of Niksic since 1896. Recently, this brand has begun to conquer other countries, where it is sold as NIC (Nick Gold, Nick Cool and others). Gourmets note that the beer is good, but not ideal, and is intended for the average consumer. The cost of beer in stores starts from 1 euro.

Features and traditions of the national cuisine of Montenegro

Montenegro has developed its own gastronomic traditions, which are followed by local residents. Thus, it is customary to drink meat dishes and desserts with Montenegrin red wine, and fish, fruits and cheeses with dry white wine. It is quite predictable that all dishes that require vegetable oil are prepared with olive oil, because huge plantations of olive trees are planted on the Mediterranean coast.

There is a noticeable difference between the main dishes of the mountainous and coastal regions. Near the Mediterranean Sea, people eat large quantities of fish, vegetables, fruits and milk. In areas remote from the sea, in the mountains, there is a lot of meat and dairy products on the tables.

To taste national cuisine, you can visit not an ordinary restaurant, but konobe - tavern-restaurants that serve traditional Montenegrin dishes prepared from farm products.

TOP best excursions in Montenegro

Excursion "Canyons"

Adults (12+) – 40 euros

D children (0 - 11) with place - 20 euros

Children (0 - 3) without a seat - free

If you want to see Montenegro, you should gofor this unique and most popular excursion in the country. During the tour you will see the largest lake in Europe - Skadar Lake, ancient Moraca monastery, amazing beauty mountains of Montenegro, Europe's largest canyon Tara River Canyon, famous Djurdzhevich Bridge, and also visit Durmitor National Park.

Balkan Switzerland by jeep

Adults (12+) – 70 euros

Children (0 - 11) with a seat - 45 euros

Children (0 - 3) without a seat - free

This excursion is for those who love active recreation. The trip takes place in the Biogradska Gora National Park. The excursion takes place in places where it is impossible to travel by bus or regular car. You will enjoy the national park in a completely new way. Find out why Bjelasica is declared one of the most beautiful national parks in Europe. EThis is one of the most interesting sightseeing tours in Montenegro with active recreation.

Excursion « Raftingaccording to Tara»

Adults (12+) – 65 euros

Children (7 - 11) - 32.5 euros

on Mondays, Thursdays

Rafting on the Tara River will be an unforgettable adventure in Montenegro.Rafting on Tara has category II difficulty, so it is safe and suitable for people without special training. Anyone from 7 to 60 years old can take part in rafting. The Tara River forms the deepest canyon in Europe. It is the second largest in the world after the Grand Canyon in the USA.On the way to the starting point of the rafting you will seePiva Lake and the Piva River Canyon. The price includes breakfast and lunch in a restaurant with national dishes.

Bosnia and Herzegovina (Mostar, waterfalls)

Adults (12+) – 55 euros

Children (0 - 11) with a seat - 30 euros

Children (0 - 3) without a seat - free

Citizens of Russia and Ukraine do not require a visa to travel to Bosnia and Herzegovina. The first stop is the Kravice National Park, where you will see beautiful waterfalls. You will have 1.5 hours to swim. Here you can jump into the lake and stand under the falling streams of the waterfall. The city of Mostar is a beautiful and ancient city, which is under UNESCO protection. You will have a guided walk through the old part of the city and free time. The main attraction in Mostar is the bridge over the Neretva River, built in the 15th century.

Skadar Lake and the Crnojevica River

Adults (12+) – 40 euros

D children (0 - 11) with place - 20 euros

Children (0 - 3) without a seat - free

WITH Lake Kadar is part ofnational park. More than 200 species of birds live here. The lake is rich in fish, but a license is required for fishing. If you wish, you can separately order an organized . During excursions you will swim on a boat on the lake, also everyone can swim in Lake Skadar itself . From small village Virpazar the excursion group will go

by boat to the Crnojevica River. The boat and lunch are included in the excursion price.

Excursion Maxi Montenegro

Adults (12+) – 35 euros

Children (0 - 3) without a seat - free

During the sightseeing tour you will get acquainted with the history and traditions of Montenegro. Visit the former capital of Cetinje and the Cetinje Monastery, which houses the Hand of St. John the Baptist - the three fingers of the right hand with which he baptized Jesus Christ. In the village of Njeguši you will taste prosciutto (smoked pork ham), delicious Njeguši cheese and local mead, and, if desired, rakia. On the way to Lovcen you will see Boka Kotor Bay from above. In the Lovcen National Park, on the second highest mountain range in Montenegro (1650 m), there is the mausoleum of Peter II Petrovic Njegos, the ruler of Montenegro. From the observation deck near the mausoleum a beautiful panorama of Montenegro opens.

Montenegrin wedding with dinner

Adults (14+) – 45 euros

Children (7 - 13) - 22.50 euros

Children (0 - 6) - free

Do you want to attend a Montenegrin wedding as a guest? See local traditions, national costumes, national dances, music and songs? You will take part in a real Montenegrin wedding - bright, noisy, fun. You will taste famous national dishes - “pršut”, Njeguš cheese and delicious lamb “under sačem”. You will try wonderful homemade wines and homemade rakia (Montenegrin vodka made from grapes). The famous Balkan feast, which is famous not only for its hospitality, cordiality and fun, but also for Montenegrin national food and drinks.

Monastery Ostrog and Podgorica

Adults (12+) – 25 euros

Children (0 - 11) with a seat -12.50 euros

Children (0 - 3) without a seat - free

During this excursion you will see the main shrine of Montenegro - the Ostrog monastery, as well as the Cathedral Church of the Resurrection of Christ in the capital of the country, Podgorica. Ostrog Monastery is the third most visited monastery in the world after Jerusalem and Mount Athos in Greece. The monastery houses the relics of the Great Basil of Ostrog, the Wonderworker, the most revered saint. The temple in Podgorica is one of the largest temples in the Balkans. Height 41.5 m, 7 gilded crosses, 17 bells. The largest bell weighs 11 tons. All the bells were cast in Russia, in Voronezh. The inside of the temple is decorated with different types of marble and granite.During this excursion you will visit the ancient city of Kotor. The guide will introduce you to history and culture this stunning city on the shores of the Bay of Kotor. Here you will see the Church of St. Tryphon (1166) - the oldest temple of the Adriatic, and you will visit the Church of St. Luke, which has been preserved since 1195 in its original appearance. Further in Kotor, all excursionists transfer to yacht and set sail throughout the Bay of Kotor. You see one of the oldest and most beautiful cities on the coast - Perast. If you wish, you can visit Blue Cave

G citizens of Russia, Kazakhstan, Ukraine and Belarus no visa required for a trip to Albania. You will visit two ancient cities of Albania - Shkoder and Tirana. Shkodra is a city with a rich historical and cultural heritage and is one of the main cities in the country. A sightseeing tour of Shkoder will be conducted by a guide from Albania. Next you will head to the capital of Albania - Tirana. The main attractions of Tirana are Skenderbek Square, the Opera and Ballet Theatre, the Cathedral of the Resurrection and the Ephem Bey Mosque. You will have time for guided sightseeing, lunch and shopping.

Paragliding over Budva and Sveti Stefan

Adults and children (7+) – 65 euros

Daily

A paraglider is an ultra-light aircraft that is launched using human legs. The difference between a paraglider and a parachute is that a paraglider is designed for flight only. Paragliding in Montenegro takes place in tandem with experienced licensed instructors. The flight starts over the Budva Riviera on Mount Braichi, which is a 15-minute drive from Budva/Becici/Rafailovici. Within 30-45 minutes you will enjoy a free flight with beautiful views of Montenegro. Then head down to the beach in Becici.

Diving in Montenegro

One dive - 44 euros

Snorkeling – 12.5 euros

Daily

Diving in Montenegro is popular. Jacques If Cousteau once said that in his life he had never seen purer and more transparent water than the Adriatic from Montenegro and Croatia. The transparency of the water reaches 55 - 60 m. Diving in these places is known throughout Europe. In the coastal waters you can swim among reefs and corals, explore several interesting archaeological finds: sunken Austro-Hungarian and German ships, underwater caves, submarines, ships and various fish.

Individual excursion on a yacht with captain

Yacht rental with captain from 345 euros

Individual routes from 4 to 8 hours

Yachting is always a vivid experience that cannot be replaced by anything, and the memory of a boat trip remains for a long time. Fans of boat trips will be interested in the picturesque coastline of the Adriatic Sea and the Bay of Kotor, where you can see dolphins. The yachts provide everything for a comfortable stay. Each yacht has a toilet, shower, changing cabin, towels, dishes, swimwear, and fishing gear. A boat trip on a yacht is suitable for those who are planning a vacation with small children (does not cause motion sickness).

Hello!

I want to tell you about a meat delicacy called PROSUT.

I haven’t seen it on sale in our area, but in Montenegro it is found everywhere.

If you are planning a trip to Montenegro, definitely try it! If you don’t have such a trip in your plans yet, then urgently change your plans, then you can read the review in order to profusely salivate and broaden your horizons)))

In a few words, prosciutto is a pork ham that has been salted and dried for a long time.

This meat delicacy is prepared for a long time and carefully, the taste of the meat is rich and interesting. A few words won’t do it justice; I’d like to describe it in more detail.

Prosciutto in Montenegro is like jamon in Spain and parsciutto or Parma ham in Italy. By the way, these products are really, so to speak, “relatives”. They are similar in cooking method and taste.

Prosciutto is not only a Montenegrin dish, but rather a Balkan dish; it is also popular in Serbia, Croatia and Slovenia.

But in Montenegro itself, the most famous prosciutto is Njegušski.

The name comes from the village in which it is prepared.

Njegushi is a village in the southern part of the country, in a mountainous area (the slope of Mount Lovcen), near the Bay of Kotor.

The key to successful cooking is considered to be drying in mixed air - clean mountain air and salty Mediterranean air.

In total, about 30 masters prepare prosciutto in the village.

At the end of October - beginning of November, the cooking process begins. Pork hams are rubbed with sea salt, placed in barrels and salted in the extracted brine for a week. The brine is drained, rubbed with salt again, put into barrels, and so on several times over the course of about a month. Then the hams are folded in a special way to form a press and allow excess moisture to drain out. After this, the future prosciutto is hung in special rooms and smoked in the smoke of certain types of trees (oak, beech, elm). They smoke for four months, using the cold method. Interestingly, in the first month they are fumigated with smoke every day, then every second day, and then every fifth. The next stage is ripening, lasting from 10 months to two years. At this stage, the prosciutto acquires its characteristic taste and aroma.

The calorie content of prosciutto is about 330 kcal per 100 g of product.

Pršut is ubiquitous in Montenegro. Except for Njegusi, it is made everywhere. That's why the taste and prices differ.

The first time we bought prosciutto at the store. And we thought it was delicious. Then we bought it at the market and were convinced that on the market it was tastier, fresher, more aromatic, plus more packaging options. You can buy thin slices in vacuum packaging (cost 15-20 € per kg), you can buy a selected piece (the same 15-20 € per kg), you can take a budget option - small square pieces, in other words, scraps, but also very good, at a price of about 6€ per kg. Or you can buy a whole leg on the bone for 8 - 10 € per kg. Whole prosciutto usually weighs 6-8 kg. You can take the whole ham, or you can cut it right there, at the market, separate it from the bone and pack it in a vacuum. The most expensive, two-year-old, costs about 30 €, but, to be honest, we did not buy or try it.

The meat is stored very well. I wrapped it in foil and stored it in the refrigerator.

Well, about the most important thing, about what prosciutto tastes like.

Meat without spices, only in salt. Due to long ripening it has a special rich taste and aroma. Salty, with a slightly sweet aftertaste. Dry, dense, but chews well. The smell of smoked meat is barely perceptible. Pairs well with red wine. But you can not combine it with anything, but just enjoy the taste! Some domestic connoisseurs tried it with beer)))

Some people don't like prosciutto. Here, either the product is not of the best quality, or it is not the best part of the ham, or you just need to try it. Therefore, if you take it and don’t like it, try it again, preferably in a restaurant. They will definitely serve you the right way and what you need. If you still don’t like it, well, it’s not your product...

We didn’t have such a problem - we ate with pleasure and pleased everyone we treated.

Will you be in Montenegro? prosciutto definitely try it. Otherwise, we can say that you have not been to Montenegro!)))

When people ask me what souvenir to bring from Montenegro? I always answer - edible) A set of Njegush prosciutto, Vranac wine and olive oil will be better than Chinese magnets and other rubbish. Especially now, during the period of sanctions, people began to bring twice as much prosciutto and cheese from Montenegro. Tourists come to Montenegro when prosciutto production is at the final stage - pork legs are hanging for airing. Let me show you something you don’t see in the summer - how prosciutto is produced in the village of Njegushi. They start making it in October or November, when the air temperature in Njegusi drops to +10. The smell is amazing there! Firstly, sea air rises up from the Bay of Kotor, secondly, fresh mountain air descends from Mount Lovcen, thirdly, the smell from smokehouses wafts from all sides. I was here in March, the smoking process was still going on. I made a one-minute video. Njegushi is located at an altitude of 860 m above sea level, at the crossroads between Kotor and Lovcen, it can be reached from Kotor along a mountain serpentine or from Cetinje by two roads. An old photo of Njeguši at the end of the 19th century. It was the family estate of the ruling Petrovichi dynasty from 1696 to 1918.
See what Njegusi looks like in March 2015. The snow is almost gone

Some houses are abandoned
Only the peaks of Lovcen do not let go of winter
And so, nothing has changed here externally
How is delicious prosciutto produced in Njegusi? Information translated from a book for 1983 :) Usually they take pork for these purposes, but prosciutto is also found from other meats. When a pig reaches a weight of 100-140 kg, it says goodbye to life... Its legs are separated from the carcass, so that the femur remains, and so that the ham has an oval and aesthetic appearance. The fatty tissue is removed at the edge so that the salt can sink well and to better preserve the meat.
Next comes the process of salting with sea salt without any additives. The book says that salt is simply rubbed over the entire surface of the ham, including the skin. Then they are placed in special containers in a cool basement for several weeks to release the juice. Once a week, the liquid is removed and the hams are covered with salt again. I have also heard another version that the hams are placed in salted brine.
Then there is a pressing process for a couple of weeks, with the open part of the ham facing down. I don’t know what serves as a press... The main task is to squeeze out the remaining juice and give it a flat shape. The duration of this process depends on the load. Smoking and drying can last for different times, it all depends on air humidity and temperature. But before this, the hams are washed from salt and allowed to dry. And then the legs are suspended from the ceiling in the smokehouse so that they do not touch each other. The photo shows a smokehouse.
Another one
Oak, elm or beech are used in the smoking process. The smooth distribution of smoke and fresh air reaches all corners of the smokehouse. While I was taking these photos and videos, I almost smoked myself, a minute later I ran out, it was impossible to breathe If the weather outside is humid, then the wood burns constantly; if it is dry, then a couple of hours a day will suffice. The flame burns quietly so as not to exceed the cold smoking temperature. After a month, smoking occurs every second day, then every fifth day, then stops. Finally, rub it with red pepper to protect against insects.
For the ripening of prosciutto (which takes up to six months), it is also necessary to create the following conditions: - a dark room (they leave it in the smokehouse, lowering it below) - temperature from +12 to +16 C - constant air circulation. In this book there was such a diagram of the smokehouse
and diagram of the press From the start of prosciutto production, the ham loses 30-35% in weight. Prosciutto obtains the desired characteristics by 10 months. Two-year-old prosciutto is considered the best. Thinly sliced ​​prosciutto is considered the most delicious.
I take you to one owner in Njegusi, who likes the quality of his products. Once I showed a report. His price for 1 kg of sliced ​​meat is 16 euros, for a two-year-old one it seems to be 18 euros. If you take the whole leg, then 8 euros - 1 kg. One leg holds approximately 8 - 11 kg; you can easily take it home in a luggage bag on an airplane or by car. Njegushi cheese is also sold here at a price of 9-10 euros, it comes in young and old. Everything can be vacuum sealed in place or wrapped in paper.
The owner of any such smokehouse will cut sausages, prosciutto, and cheese for tasting. Offers homemade wine and rakia. So everyone leaves Njeguši in high spirits
And at the same time tourists can see what real Montenegro looks like

When they ask me What souvenir should you bring from Montenegro? I always answer - edible :))) A set of Njegush prosciutto, Vranac wine and olive oil will be better than Chinese magnets and other rubbish. Especially now, during the period of sanctions, people began to bring twice as much prosciutto and cheese from Montenegro.

Tourists come to Montenegro when prosciutto production is at the final stage - pork legs are hanging for airing. Let me show you something you don’t see in the summer - how prosciutto is produced in the village of Njegushi.

They start making it in October or November, when the air temperature in Njegusi drops to +10. The smell is amazing there! Firstly, sea air rises up from the Bay of Kotor, secondly, fresh mountain air descends from Mount Lovcen, thirdly, the smell from smokehouses wafts from all sides. I was here in March, the smoking process was still going on. I made a one-minute video.

Njegushi is located at an altitude of 860 m above sea level, at the crossroads between Kotor and Lovcen, it can be reached from Kotor along a mountain serpentine or from Cetinje by two roads. An old photo of Njeguši at the end of the 19th century. It was the family estate of the ruling Petrovichi dynasty from 1696 to 1918.

See what Njegusi looks like in March 2015. The snow is almost gone

Some houses are abandoned

Only the peaks of Lovcen do not let go of winter

And so, nothing has changed here externally

How is delicious prosciutto produced in Njegusi? Information translated from a book from 1983 :)

Usually they take pork for these purposes, but prosciutto is also found from other meats. When a pig reaches a weight of 100-140 kg, it says goodbye to life... Its legs are separated from the carcass, so that the femur remains, and so that the ham has an oval and aesthetic appearance. The fatty tissue is removed at the edge so that the salt can sink well and to better preserve the meat.

Next comes the process of salting with sea salt without any additives. The book says that salt is simply rubbed over the entire surface of the ham, including the skin. Then they are placed in special containers in a cool basement for several weeks to release the juice. Once a week, the liquid is removed and the hams are covered with salt again. I have also heard another version that the hams are placed in salted brine.

Then there is a pressing process for a couple of weeks, with the open part of the ham facing down. I don’t know what serves as a press... The main task is to squeeze out the remaining juice and give it a flat shape. The duration of this process depends on the load.

Smoking and drying can last for different times, it all depends on air humidity and temperature. But before this, the hams are washed from salt and allowed to dry. And then the legs are suspended from the ceiling in the smokehouse so that they do not touch each other. The photo shows a smokehouse.

Oak, elm or beech are used in the smoking process. The smooth distribution of smoke and fresh air reaches all corners of the smokehouse. While I was taking these photos and videos, I almost smoked myself, a minute later I ran out, it was impossible to breathe

If the weather outside is humid, then the wood burns constantly; if it is dry, then a couple of hours a day will suffice. The flame burns quietly so as not to exceed the cold smoking temperature. After a month, smoking occurs every second day, then every fifth day, then stops. Finally, rub it with red pepper to protect against insects.

For the ripening of prosciutto (occurs up to six months), it is also necessary to create the following conditions:
- dark room (they leave it in the smokehouse, lowering it down)
— temperature from +12 to +16 C
- constant air circulation

In this book there was such a diagram of the smokehouse

 

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