Pršut
Pršut ( Serbian - Cyrillic Пршут ), also Pršuta (Пршута), is an air-dried ham from the area of the former Yugoslavia . The name is derived from the Italian prosciutto for ham . The prosciutto is usually a whole from pig -derived bone ham with a weight of about five to seven kilograms of reached maturity by traditional storage in a period of one to two years. Variants of sections of the club are also common. Cold-smoked or air-dried beef ham is also called pršut in the Balkans. The manufacturers of pršut are called pršutari .
Depending on their origin, the Pršut varieties are also called, for example, Dalmatinski pršut from Dalmatia , Istarski pršut from Istria , Njeguški pršut from the Montenegrin Njeguši or Užički pršut from Užice . During the 15th International Pršuta Fair in Tinjan, 37 varieties of Pršuta from seven countries were counted. In Serbia, a three-day city festival called Pršutijada takes place every year in the center of the village of Mačkat in the Zlatibor region .
The ham, which is widespread in Slavonia and Serbia but is not air-dried but smoked , is usually called Šunka .
See also
Individual evidence
- ↑ a b glasistre.hr: ISAP 2015: U Tinjanu čak 37 vrsta pršuta (Croatian)
- ↑ Večernje novosti: Užički pršut u Azerbejdžanu (Serbian)
- ↑ Förderergesellschaft für Fleischforschung eV: Raw cured products and raw sausages from Serbia - Quality of the products manufactured using traditional methods ( Memento of the original from March 12, 2016 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ vizijadanas.com: Pršutijada u Mačkatu (Serbian)
