Mangu

njeguski-prsut

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Njeguški Pršut is a type of dry-cured ham originating from Montenegro, specifically from the Njeguši village. It is similar to Italian prosciutto and Spanish jamón, and is often served thinly sliced as an appetizer. The ham is traditionally smoked over a mixture of beechwood and herbs, and then air-dried for up to a year. This process gives Njeguški Pršut its distinctive flavor and texture.

pork leg

sea salt

Recipe

Njeguški Pršut is a type of dry-cured ham from Montenegro, similar to Italian Prosciutto or Spanish Jamón. However, the exact recipe is a well-guarded secret by the producers and it's also a slow food product, meaning it takes a long time to prepare, specifically around a year. The process involves curing the ham with sea salt and then air-drying it in the mountain air of the Njeguši region. Here is a simplified version:

Ingredients:

  • Fresh pork leg

  • Sea salt


Instructions:

  1. Clean the pork leg thoroughly, removing any hairs and cleaning the skin.

  2. Apply a generous amount of sea salt to the entire leg. Make sure to rub the salt into all the crevices and cuts.

  3. Place the salted leg in a cool, dry place for about two weeks. This is the first curing stage. The salt will draw out moisture and start the drying process.

  4. After two weeks, rinse off the excess salt and reapply a new layer of salt. Return the leg to the cool, dry place for another two weeks.

  5. Repeat the salting process one more time. After this, the leg should have been curing for a total of six weeks.

  6. Once the final salting stage is complete, rinse off all the salt and pat the leg dry.

  7. Hang the leg in a well-ventilated, cool, and dry place. This is the air-drying stage. It should hang for about a year to fully dry and develop its unique flavor. The exact drying time can vary depending on the size of the leg and the specific conditions of your drying area.

  8. After the drying period, the Njeguški Pršut is ready to be sliced thinly and served.


Note: The real Njeguški Pršut is smoked using beech wood, which gives it a unique flavor. However, this process is complex and requires special equipment, so it's not included in this simplified home version of the recipe.