Njeguški pršut

File:Njeguški pršut.jpg

Njeguški pršut ({{lang-sr-cyrl|Његушки пршут}}) is a specialty of Njeguši in Montenegro. Pršut is dry-cured ham, served uncooked, similar to Italian prosciutto crudo. Its particular flavour and aroma are, according to its producers,{{Cite web |url=http://www.pobjeda.co.me/citanje.php?datum=2010-10-10&id=192950 |title=I mi pršut za trku imamo :: Dnevni list Pobjeda |access-date=2010-10-12 |archive-url=https://web.archive.org/web/20111007064406/http://www.pobjeda.co.me/citanje.php?datum=2010-10-10&id=192950 |archive-date=2011-10-07 |url-status=dead }} the result of the mixture of sea and mountain air and beech wood burned during the drying process.

{{Cite web |author= |title=Montenegro Guide |url=http://www.montenegroguide.com/cuisine/ |archive-url=https://web.archive.org/web/20120126095706/http://www.montenegroguide.com/cuisine/ |archive-date=2012-01-26 |accessdate=2009-04-22 |website= |publisher=MontenegroGuide.com}}

{{Cite web |author= |title=Recipes of Montenegro |url=http://www.colonialvoyage.com/ricette/eng/montenegro/index.html |archive-url=https://web.archive.org/web/20090223202408/http://www.colonialvoyage.com/ricette/eng/montenegro/index.html |archive-date=2009-02-23 |accessdate=2009-04-22 |publisher=www.colonialvoyage.com}}

The curing process includes salting with sea salt for about three weeks, pressing to remove excess liquid for about three weeks, light smoking and drying in the cool mountain breeze for three months followed by maturing process. The whole cycle takes about a year.

Njeguški pršut - prosciutto from Montenegro.jpg|Sliced njeguški pršut

File:Njeguški Pršut - Apparently Montenegrian Prust is the best - Budva (14810108030).jpg|njeguški pršut served as an appetizer