Catholic Serbs called "Croats" singing Dinaric style traditional song

[Jugosloven]

Your obsession is annoying, spic. I saw your pics and you look Latino. Stop bumping inflamatory threads.

I would come up with better lie.

[gixajo]

Shit, the Croats have stolen the secret of "jamón serrano" from us!!!

You have gone too far Croats, that is unforgivable, prepare for war ...

[Jugosloven]

Here is one of them play gusle their native instrument and also native of Orthodox Serbs and Montenegrins.

[Varda]

Shit, the Croats have stolen the secret of "jamón serrano" from us!!!

You have gone too far Croats, that is unforgivable, prepare for war ...

It's Pršut, tradition in Dinaric areas of western Balkan where it blows Bura wind https://en.wikipedia.org/wiki/Prosciutto#Pr%C5%A1ut

My grandfather said in our area in Dalmatian hinterland the greatest honor you could show someone was to offer him with Pršut. It was also a regular gift for wedding.

[gixajo]

It's Pršut, tradition in Dinaric areas of western Balkan where it blows Bura wind https://en.wikipedia.org/wiki/Prosciutto#Pr%C5%A1ut

My grandfather said in our area in Dalmatian hinterland the greatest honor you could show someone was to offer him with Pršut. It was also a regular gift for wedding.

Nonsense, the ham is Spanish, if even the gram of ham was used for years to establish the price of money, and not the gram of gold !!!

Foreigners who enter a Spanish supermarket always record and take photos in the sausage section, it seems very exotic to them.

[Varda]

Nonsense, the ham is Spanish, if even the gram of ham was used for years to establish the price of money, and not the gram of gold !!!

Foreigners who enter a Spanish supermarket always record and take photos in the sausage section, it seems very exotic to them.

Way of preparation of Balkan Pršut and his Iberian cousin is not same. Here after salting and pressing to release excess of moisture it is put to hang and fire of beech tree is lit bellow and it smoke for 30 days (Pršut.jpg). After that it stops with smoking and Pršut stay at least 13 months before it's ready for consumption.

[Vrazijadivizija]

Way of preparation of Balkan Pršut and his Iberian cousin is not same. Here after salting and pressing to release excess of moisture it is put to hang and fire of beech tree is lit bellow and it smoke for 30 days (Pršut.jpg). After that it stops with smoking and Pršut stay at least 13 months before it's ready for consumption.

You must be really proud as a special Serb having ancestors who spoke Croatian and followed its Traditions. Such a sadness that you have nothing to do with it but imaginations and forums,instead of living on this forum as Croat Dalmatian licker try to show something off ur own "serb" coustom..oh wait,yeah.

[Varda]

You must be really proud as a special Serb having ancestors who spoke Croatian and followed its Traditions. Such a sadness that you have nothing to do with it but imaginations and forums,instead of living on this forum as Croat Dalmatian licker try to show something off ur own "serb" coustom..oh wait,yeah.

Drying of pršut is not exclusively Croatian tradition. Only Dalmatian, Herzegovinian and Istrian Croatians carry that tradition. Herzegovinian and Dalmatian Serbs, southern Montenegrins, Slovenians from karst and Italians also have tradition of drying pršut of pig legs. Pršut came from Italian word prosciutto. Iberians as well but on little different way.
"Njeguški pršut" is brand of Montenegro https://en.wikipedia.org/wiki/Njeguški_pršut
In Užice-Zlatibor area of western Serbia is know "Užička pršuta" of beef https://www.tasteatlas.com/uzicka-prsuta

[gixajo]

Despite the obvious differences in many fields, whenever I see the Balkans arguing among themselves, they remind me of the Spanish.

[Varda]

bump