Njeguški pršut (Montenegrin
prosciutto) Recipe
Ingredients:
1 fresh pork leg
(preferably domestic breed, about 10-15 kg)
Coarse sea salt (2-3
kg, depending on the size of the leg)
Optional: black
pepper, garlic or bay leaf for seasoning (traditional varieties only)
Equipment:
Large wooden or
plastic drying container
Heavy weights (rocks
or bricks)
Clean cloth or
cheesecloth
Meat hooks
Well-ventilated, cool drying area (ideal temperature: 5–15°C / 41–59°F; humidity: 60–80%)
Instructions:
Curing process (2-3 weeks):
Cover the entire pork
leg with a thick layer of coarse sea salt.
Place it in the
drying container, fat side down.
Place weights on top
to press down on the meat, ensuring even salt penetration.
Store in a cool, dark
place (3–5°C / 37–41°F).
After 7–10 days,
drain all liquid, discard old salt, and replace with fresh salt. Repeat once
more for a total curing time of 2–3 weeks.
Washing
and shaping:
Rinse the leg
thoroughly under cold water to remove excess salt.
Pat dry with a clean
cloth.
Shape the leg by
trimming off excess skin and fat, leaving a thin layer to protect it during
drying.
Initial drying (2–4 weeks):
Hang the leg in a
well-ventilated, cool area (10–15°C / 50–59°F).
Cover with gauze to
protect from insects.
Allow the surface to
dry until firm.
Aging (6–18 months):
Move the leg to a
slightly cooler, more humid environment (e.g., a basement or a room that
simulates a mountain breeze).
Ideal conditions:
8–12°C (46–54°F), 70–80% humidity.
White mold is
harmless and adds flavor.
Wipe off black or
green mold with a cloth soaked in vinegar.
Optional spice rubs (traditional variation):
After drying, rub the leg with crushed garlic, black pepper, or bay leaves for added flavor before drying.
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Final test:
The ham is done when
the meat is firm, dark red, and aromatic.
A knife inserted near
the bone should release a pleasant, spicy aroma.
Serving suggestions:
Slice thinly and
serve at room temperature with Montenegrin cheese (such as Njeguš cheese),
olives, and red wine.
Pair with flatbread
or as part of a meat pie board.
Important Tips:
Traditional Njeguš
pršut relies on the mountainous climate of the Njeguš region.
Replicating this at
home requires careful temperature and humidity control.
Consult with experts
if you are not experienced with dry curing.
Improper conditions
can lead to spoilage.
Once hardened, wrap
in a cloth and store in a cool place.
Slice only as needed
to preserve the flavor.
Enjoy this delicacy that embodies Montenegrin culinary heritage!
