The well-known gastronomic portal Taste Atlas published a list of the best-rated cured meats in the world.
The first three places are occupied by a variation of the same Spanish ham, namely Jamón Ibérico. This ham and its subspecies depend on the type of pig that is made, whether they are regular colored or black. What is important is that they are not kept in captivity, but move freely and past farms, where they feed on corn, acorns and other food. The result is a dark red ham with bits of fat.
Italian Prosciutto di Parma and Prosciutto di San Daniele as well as Portuguese Presunto do Alentejo are in the top 10, while the representatives of these areas are in the top ten Dry meat from Bosnia and Herzegovina and Njeguški prosciutto from Montenegro.
They said that dried meat is a Bosnian specialty made by salting, drying and smoking beef over an oak fire. The meat should not be too dry, and proper preparation of the dish requires special skills and knowledge.
They say about Njeguš prosciutto – it is pork ham that is traditionally salted with sea salt, pressed to remove excess liquid, then smoked and dried in the cold mountain air, after which it is left to mature, so the whole process usually lasts about a year. The meat is smoked over beech wood, giving a unique taste and aroma to this delicacy.
In 19th place is Užice prosciutto from Serbia. As Taste Atlas says, beef, pork and sheep can be used to prepare this meat product, although beef is the most traditional. The finest pieces of beef from the thigh and lower back, from 4 to 6 years old, are salted, then smoked with dry beech wood and dried in the cold mountain air. The final product is characterized by a dark brownish-red exterior, dark red interior with a strong taste of beef, reports nova.rs.
Source: ba.ekapija.com
