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njeguski-prsut
The production of high quality prosciutto in Montenegro has a very long tradition in Njeguši. It is produced in numerous companies in this small place in a mountain valley, which is 2km air line from sea and at the height of 860 m above sea level. Though, production is at large scale, t is still completely traditional. It is not produced year round, but only in season, depending of climate. Most often the production begins at the beginning of November when temperatures outdoors drop below 10⁰C.

Production begins by salting process: salting experts rub the sea salt into pork legs weighing from 8 to 12kg. This is followed by with pressing. Finally, prosciuttos are hanged below roof to be dried. Smoke is produced by beech sawdust and logs. Fire is set every other day, for the period of 30 to 40 days. In the months to come, it ripens and dries in the air. The best quality is achieved in the period from 10th and 12th month from the beginning of the production.

High quality of prosciutto of Njeguši is affected by crossing of different climate zones in Njeguši – Mediterranean and continental climate.

Prosciutto is known to be a synonym for high quality and as such has been awarded on numerous exhibitions – the cup for outstanding quality at IAFA exhibition in Frankfurt 2007 among others.

Industrial production

“Niksen”, tel: +382 (0)41 239 763

Small dryers

Marko B. Radonjića, tel: +382 (0)67 506 605
Mojaš Radonjića, tel: +382 (0)67 260 979
Niko Kadija, tel: +382 (0)69 515 038
Boro Popović, tel: +382 (0)69 055 743
Branko Popović, tel: +382 (0)67 526 149
Milorad Popović, tel: +382 (0)67 843 683
Jovo Popović, tel: +382 (0)67 501 006
Niko Popović, tel: +382 (0)67 857 991
Cvjetko Popović, tel: +382 (0)67 525 718
Dušan Popović, tel: +382 (0)67 506 924
Vido Batrićević, tel: +382 (0)67 300 870
Krsto Otašević, tel: +382 (0)67 227 967