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Njeguški pršut (Serbian Cyrillic: 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, the result of the mixture of sea and mountain air and beech wood burned during the drying process. 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. *

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rdfs:label
  • Jambon de Njeguši (fr)
  • 네구시 햄 (ko)
  • Njeguški pršut (en)
rdfs:comment
  • Le jambon de Njeguši est un jambon fumé de la région de Njeguši au Monténégro. (fr)
  • 네구시 햄(Njeguši+ham)은 몬테네그로 체티네 지역의 마을에서 만들어지는 건식 염지 생햄이다. 프르슈트의 일종이며, 현지에서는 네구슈키 프르슈트(몬테네그로어: Njeguški pršut)라 불린다. 몬테네그로의 국민 음식으로 여겨진다. (ko)
  • Njeguški pršut (Serbian Cyrillic: 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, the result of the mixture of sea and mountain air and beech wood burned during the drying process. 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. * (en)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/Njeguški_pršut.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Njeguški_pršut_-_prosciutto_from_Montenegro.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Njeguški_Pršut_-_Apparently_Montenegrian_Prust_is_the_best_-_Budva_(14810108030).jpg
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  • Njeguški pršut (Serbian Cyrillic: 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, the result of the mixture of sea and mountain air and beech wood burned during the drying process. 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. * Sliced njeguški pršut * njeguški pršut served as an appetizer (en)
  • Le jambon de Njeguši est un jambon fumé de la région de Njeguši au Monténégro. (fr)
  • 네구시 햄(Njeguši+ham)은 몬테네그로 체티네 지역의 마을에서 만들어지는 건식 염지 생햄이다. 프르슈트의 일종이며, 현지에서는 네구슈키 프르슈트(몬테네그로어: Njeguški pršut)라 불린다. 몬테네그로의 국민 음식으로 여겨진다. (ko)
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