Prshuta (Pršuta)

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Montenegro
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Negushsky prshut in Montenegro is more than food! This sun-dried pork or beef ham is the most traditional of all the traditional Montenegrin dishes. Production of prshut (cured ham or pork) in Montenegro is located in the quiet village of Njegushi (Njeguši) near Kotor, in Lovcen National Park. Meat is dry-cured there according to old recipes (more than 100 years, and almost every citizen of the village does it. Every manufacturer, of course, has its own secrets and recipes that are passed down from generation to generation, but in general, the whole manufacturing process is the same.

Prshut is begun to prepare around November, when the temperature falls below +10 ° C. First, the meat (leg 8-12 kg.) is rubbed with sea salt and dropped in a special brine for 15 days. Then it is washed with water and put into a press for several weeks. Then the meat is smoked about 4 months, thanks to the smoke of beech wood and sawdust, then it is dried in special place (Sushara) for some time. (where it acquires necessary gustatory qualities). In total, it takes almost half a year to achieve a better quality of prshut.
Press for cooking prosciutto and smokehouse
Prshut
Prshut has a wonderful taste and aroma. As Montenegrins advise, prshut should be sliced thin, to enjoy the taste to the fullest. On Montenegrin markets or in shops, the meat is sold already sliced in vacuum packs, cut into pieces or a whole leg. 

Prshut in Montenegro is not only a great snack, but also a wonderful gift for yourself or someone you know.

In Montenegro, prshut is served in all cafes and restaurants, and also you can order it home, at work or anywhere else via the FoodyClub.me food delivery site.

You should definitely try this Montenegrin dish and culinary masterpiece.
 

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