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Njeguški Pršut is a traditional Montenegrin cured ham, renowned for its rich flavor and artisanal preparation. This delicacy is often enjoyed as a snack or appetizer, especially during festive occasions and family gatherings, reflecting the deep culinary heritage of Montenegro.
Rinse the pork leg under cold water and pat it dry with paper towels.
In a bowl, mix together the salt, black pepper, paprika, minced garlic, dried thyme, and dried rosemary.
Rub the seasoning mixture all over the pork leg, ensuring it’s well-coated.
Place the seasoned pork leg in a large resealable plastic bag or a covered container.
Refrigerate for at least 5 days to allow the flavors to penetrate the meat. Turn the pork leg every day to ensure even curing.
After curing, rinse off the excess salt and seasoning from the pork leg under cold water.
Pat the pork leg dry with paper towels.
Hang the pork leg in a cool, dry, and well-ventilated place.
Allow it to dry for 2-3 months, or until it feels firm and dry to the touch. The drying time can vary depending on humidity and temperature.
Once dried, the Njeguški Pršut can be sliced thinly and served.
Enjoy your meal!
Njeguški Pršut is a traditional cured ham from Montenegro, made from a whole pork leg and seasoned with a blend of herbs and spices.
Njeguški Pršut originates from the Njeguši village in Montenegro, known for its unique climate that contributes to the curing process.
The main ingredients include a whole pork leg, salt, black pepper, paprika, garlic, thyme, rosemary, and white wine.
Njeguški Pršut takes about 30-40 minutes to prepare.
Njeguški Pršut is delicious when served with crusty bread, olives, or a selection of cheeses.