#Черногория Пршут Негуши (Montenegro Njegusi Prosciutto)
Recipe Information
Njegusi Prosciutto
Cultural Context
Originating from the Njeguši village in Montenegro, Njeguški prosciutto is a traditional dry-cured ham that reflects the region's rich culinary heritage. This delicacy is often served during festive occasions and celebrations, showcasing the art of preservation and flavor enhancement through smoking and seasoning. Today, it is cherished not only in Montenegro but also enjoyed by gourmets worldwide, often paired with local cheeses and wines.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Select a high-quality pork leg.
Rub the pork leg with sea salt and black pepper.
Add crushed garlic, bay leaves, and juniper berries to the rub.
Cover the pork leg and refrigerate for several weeks to cure.
Rinse the cured pork leg under cold water to remove excess salt.
Hang the pork leg in a cool, dry place to air-dry for several months.
Smoke the pork leg using beech wood for flavor.
Slice the prosciutto thinly before serving.
Cooking Techniques
Spice Level:
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