PRŠUT A Delicacy Hard to Rival
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One of the most sought-after traditional meat delicacies is pršut. The secret of this gastronomic specialty lies in its rich aroma, deep color, and firm yet juicy, delicately salty texture. It is one of the unmistakable symbols of the traditional Herzegovinian table. Herzegovinian pršut is produced by curing pork ham exposed to smoke and the strong northern wind known as bura.
Thanks to its distinctive flavor and unique method of production, it is considered one of the most original products of Herzegovinian cuisine and has become an essential part of the region’s tourism and hospitality offer.
Prepared according to an authentic recipe passed down through generations, pršut has long been made in villages throughout Herzegovina, shaped by a unique microclimate that combines mountain air carried by the bura, enriched with subtle aromas and essences of local medicinal herbs, and the salty sea air of the Adriatic.
Preservation of the pork ham is achieved through gentle smoking and drying under specific climatic conditions marked by frequent alternations of the bura and the southern wind, followed by slow, natural maturation. Depending on its size, the transformation of pork ham into authentic Herzegovinian pršut takes more than a year to complete.
Fully matured Herzegovinian pršut is distinguished by its characteristic flavor profile, an intense aroma of fermented, lightly smoked meat, and balanced salinity. The curing process lasts at least 12 months, while pršut aged for around two years is considered to offer the highest quality.
The space where pršut is cured is most commonly referred to as a dimnjarica or vatrenjača. It is here that pršut, sausages, and other meats are smoked and dried. These rooms are modest in size and must have windows, allowing the local winds typical of Herzegovina to circulate freely and naturally perform their role in the curing and drying process.
The curing process lasts at least 12 months, while pršut aged for around two years is considered to offer the highest quality.
Pršut should be sliced exclusively by hand, using a knife rather than a machine, in order to preserve its full flavor. Ideally, slices should be between 1 and 1.5 millimeters thick, and as long as possible.
Traditionally, pršut is served with local cheeses, olives, and warm flatbread. It is especially appreciated when paired with quality Herzegovinian wines, most often Vranac, and more rarely Žilavka, as Vranac pairs particularly well with cured meats. In Herzegovina, pršut is an indispensable delicacy at nearly all festive tables, commonly served as an appetizer, but often enjoyed as the main highlight.
- By: Vesna Mijatović / HEDONIST
- Originally published in HEDONIST magazine, Issue No. 01
