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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.
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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.
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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.
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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
Last edited by Varda; 01-13-2021 at 11:57 PM.
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Despite the obvious differences in many fields, whenever I see the Balkans arguing among themselves, they remind me of the Spanish.
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Last edited by Varda; 01-14-2021 at 11:06 AM.
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