Njeguški Pršut (Montenegrin Dry-cured Pork)

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Clean and trim the pork leg, leaving a thin layer of fat. Ensure the skin is intact. Cut small incisions near the bone to allow better salt penetration.

Rub the entire pork leg with coarse sea salt, ensuring every part is covered. Optionally, mix in sugar and pepper for added flavour.

Place the pork leg in a wooden or plastic container, cover it with more salt, and let it rest in a cool, dry place (3-6°C) for 3-4 weeks. Ensure the pork leg is entirely submerged in salt during this time. Turn the leg occasionally.

After the salting period, rinse off excess salt. Place the pork leg under a press or heavy weights for 1-2 weeks to remove excess moisture.

Hang the pork leg in a cold smoking chamber. Smoke the ham using beech, oak, or other hardwoods for 3-6 weeks, depending on the desired smokiness. Maintain a low, consistent temperature during smoking (12-15°C).

After smoking, hang the ham in a well-ventilated, cool, and dry place for 6 months to 1 year. The ham will continue to dry and develop its characteristic flavour during this time.

Once the ham has aged to your preference, slice it thinly and serve. Njeguški Pršut is traditionally enjoyed as part of a charcuterie board or paired with cheese, olives, and bread.

The curing process is delicate and requires patience. Ensure consistent temperature and humidity throughout the process for the best results.

Njeguški Pršut can be stored for several months if kept in a cool, dry place.

For the an example of how you can make a home-made cold smoker with modern materials, see the article on: making a home-made cold smoker.

Njeguški Pršut (Montenegrin Dry-cured Pork)

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