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Njeguški Pršut
''Njeguški pršut'' ( sr-cyrl, Његушки пршут) is a specialty of Njeguši in Montenegro. Pršut is dry-cured ham, served uncooked, similar to Italian prosciutto crudo. Its particular flavour and aroma are, according to its producers, the result of the mixture of sea and mountain air and beech wood burned during the drying process. The curing process includes salting with sea salt for about three weeks, pressing to remove excess liquid for about three weeks, light smoking and drying in the cool mountain breeze for three months followed by maturing process. The whole cycle takes about a year. Njeguški pršut - prosciutto from Montenegro.jpg, Sliced ''njeguški pršut'' File:Njeguški Pršut - Apparently Montenegrian Prust is the best - Budva (14810108030).jpg, ''njeguški pršut'' served as an appetizer See also * Pršut * Cuisine of Montenegro * List of hams * List of dried foods This is a list of dried foods. Food drying is a method of food preservatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Njeguški Pršut
''Njeguški pršut'' ( sr-cyrl, Његушки пршут) is a specialty of Njeguši in Montenegro. Pršut is dry-cured ham, served uncooked, similar to Italian prosciutto crudo. Its particular flavour and aroma are, according to its producers, the result of the mixture of sea and mountain air and beech wood burned during the drying process. The curing process includes salting with sea salt for about three weeks, pressing to remove excess liquid for about three weeks, light smoking and drying in the cool mountain breeze for three months followed by maturing process. The whole cycle takes about a year. Njeguški pršut - prosciutto from Montenegro.jpg, Sliced ''njeguški pršut'' File:Njeguški Pršut - Apparently Montenegrian Prust is the best - Budva (14810108030).jpg, ''njeguški pršut'' served as an appetizer See also * Pršut * Cuisine of Montenegro * List of hams * List of dried foods This is a list of dried foods. Food drying is a method of food preservatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Njeguši
Njeguši ( cnr, Његуши) is a village in the Cetinje Municipality of southern Montenegro, located on the slopes of Mount Lovćen, within the Lovćen national park. It is part of the territory of Njeguši (tribe), Njeguši tribe. Demographics According to the 2003 census, the village had 17 inhabitants, of whom 15 declared as Montenegrins (ethnic group), Montenegrins, 1 as Serbs, Serb, and 1 Unknown. According to 2011 census, there were 35 inhabitants, 33 of whom were Montenegrins, one did not want to reveal ethnicity and one was a Russian. References Populated places in Cetinje Municipality {{Montenegro-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montenegro
) , image_map = Europe-Montenegro.svg , map_caption = , image_map2 = , capital = Podgorica , coordinates = , largest_city = capital , official_languages = Montenegrin , languages2_type = Languages in official use , languages2 = , ethnic_groups = , ethnic_groups_year = 2011 , religion = , religion_year = 2011 , demonym = Montenegrin , government_type = Unitary parliamentary republic , leader_title1 = President , leader_name1 = Milo Đukanović , leader_title2 = Prime Minister , leader_name2 = Dritan Abazović (acting) , leader_title3 = Speaker , leader_name3 = Danijela Đurović , legislature = Skupština , sovereignty_type = Establishment history , established_event1 = Principality of Duklja , established_date1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pršut
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are Prosciutto di Parma DOP from Emilia-Romagna and Prosciutto di San Daniele DOP from Friuli Venezia Giulia. Unlike Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from Italy or made in the Italian style) in English-spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto Crudo
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are Prosciutto di Parma DOP from Emilia-Romagna and Prosciutto di San Daniele DOP from Friuli Venezia Giulia. Unlike Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from Italy or made in the Italian style) in English-spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beech
Beech (''Fagus'') is a genus of deciduous trees in the family Fagaceae, native to temperate Europe, Asia, and North America. Recent classifications recognize 10 to 13 species in two distinct subgenera, ''Engleriana'' and ''Fagus''. The ''Engleriana'' subgenus is found only in East Asia, distinctive for its low branches, often made up of several major trunks with yellowish bark. The better known ''Fagus'' subgenus beeches are high-branching with tall, stout trunks and smooth silver-grey bark. The European beech (''Fagus sylvatica'') is the most commonly cultivated. Beeches are monoecious, bearing both male and female flowers on the same plant. The small flowers are unisexual, the female flowers borne in pairs, the male flowers wind-pollinating catkins. They are produced in spring shortly after the new leaves appear. The fruit of the beech tree, known as beechnuts or mast, is found in small burrs that drop from the tree in autumn. They are small, roughly triangular, and edible, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Montenegro
Montenegrin cuisine is a result of Montenegro's geographic position and its long history and tradition. Review The first major influences to Montenegrin cuisine came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, đuveč, and Turkish sweets such as baklava and tulumba. Hungarian cuisine influences stews and sataraš. Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, many types of biscuits and cakes, and various kinds of breads. Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from that of the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Hams
This is a list of notable hams and ham products. Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and jamón serrano. Technically a processed meat, "ham" may refer to a product which has been through mechanical reforming. The precise nature of meat termed "ham" is controlled by statute in a number of areas, including the United States and European Union. In addition, numerous ham products have specific geographical indication protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the United States. Hams and ham products Bulgaria * Elenski but is a dry-cured ham from the town of Elena in no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12,000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B 
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Montenegrin Cuisine
Montenegrin cuisine is a result of Montenegro's geographic position and its long history and tradition. Review The first major influences to Montenegrin cuisine came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, đuveč, and Turkish sweets such as baklava and tulumba. Hungarian cuisine influences stews and sataraš. Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, many types of biscuits and cakes, and various kinds of breads. Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from that of the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
