📝 About This Recipe
Hailing from the misty slopes of Mount Lovćen in the village of Njeguši, this legendary dry-cured ham is the pinnacle of Montenegrin gastronomy. It is defined by a unique 'collision' of mountain and sea air, resulting in a deep ruby-red meat with ivory fat and a delicate, beech-wood smokiness. This recipe honors the centuries-old tradition of patience, salt, and wind, producing a charcuterie masterpiece that rivals the finest Prosciutto or Jamón.
🥗 Ingredients
The Meat
- 10-12 kg Whole Fresh Pork Leg (Skin-on, bone-in, high-quality heritage breed if possible)
The Curing Cure
- 3-4 kg Coarse Sea Salt (Pure sea salt with no additives)
- 50 g Black Peppercorns (Coarsely cracked)
- 10 pieces Dried Bay Leaves (Crushed)
- 2 tablespoons Garlic Powder (Optional, for a traditional aromatic touch)
For Smoking & Aging
- 10-15 pieces Beech Wood Logs (Dried, for a sweet and steady smoke)
- 500 g Lard (To seal the exposed meat during later aging)
👨🍳 Instructions
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1
Begin by cleaning the fresh pork leg. Remove any excess hanging fat or jagged skin, ensuring the shape is aerodynamic and smooth. Massage the leg firmly to remove any residual blood from the femoral vein.
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2
In a large bowl, mix your sea salt with the cracked pepper, bay leaves, and garlic powder. This aromatic salt blend is the foundation of the preservation process.
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3
Place the leg in a large wooden or food-grade plastic salting tub. Rub the salt mixture vigorously into every crevice of the meat, especially around the bone joints. Cover the entire leg in a layer of salt about 1-2 cm thick.
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4
Allow the meat to salt in a cool environment (below 4°C/40°F) for approximately 15-20 days. A general rule is one day of salting per kilogram of meat.
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5
After the salting period, rinse the leg thoroughly with cold water to remove excess surface salt. Pat it completely dry with clean towels.
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6
Pressing phase: Place the leg between two clean wooden boards and weight it down with heavy stones or weights (about 20-30kg). This flattens the ham and expels remaining moisture. Leave for 7-10 days.
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7
Pierce the shank with a sturdy hook or thick twine. Hang the ham in a cold, well-ventilated room to dry for 48 hours before smoking.
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8
Cold Smoking: Light a fire using beech wood in a separate firebox or on the floor of the smokehouse. The temperature must stay below 20°C (68°F). Smoke the ham for 4-6 hours a day for about 30 to 45 days.
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9
The smoke should be light and 'cold.' You are not cooking the meat; you are infusing it with flavor and antimicrobial properties.
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10
After smoking, move the ham to a dark, airy room (a 'sušara') where the mountain wind can circulate around it. This is the 'Bura' wind effect essential to Njeguši.
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11
If the exposed meat surface begins to dry too quickly or crack, coat it with a thin layer of lard mixed with a little pepper to protect it from insects and over-drying.
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12
Age the ham for a minimum of 4 months, though 12-18 months is preferred for a truly 'reserva' quality. The ham is ready when it has lost about 35% of its original weight.
💡 Chef's Tips
Always use a high-quality, heavy pork leg; the fat-to-meat ratio is crucial for a tender result. Temperature control is vital; if the room gets too warm during the salting or smoking phase, the meat will spoil. Avoid using resinous woods like pine for smoking, as they will impart a bitter, turpentine-like flavor. When slicing, always use a long, thin, flexible knife and cut translucent, paper-thin slices against the grain. If white mold appears during aging, don't panic; simply wipe it off with a cloth dipped in vinegar and oil.
🍽️ Serving Suggestions
Serve at room temperature with thick wedges of Njeguški cheese or aged sheep's cheese. Pair with traditional Montenegrin Vranac, a robust, dark red wine with notes of forest fruit. Accompany with crusty homemade sourdough bread and a handful of brined green olives. Serve alongside fresh figs or melon to provide a sweet contrast to the salty, smoky meat. A small bowl of local honey for dipping the cheese provides a luxurious finish to the platter.