Njeguški Pršut

Prepare the Pork Leg

Rinse the pork leg under cold water and pat it dry with paper towels.

Seasoning

In a bowl, mix together the salt, black pepper, paprika, minced garlic, dried thyme, and dried rosemary.

Rub the seasoning mixture all over the pork leg, ensuring it’s well-coated.

Marinate

Place the seasoned pork leg in a large resealable plastic bag or a covered container.

Refrigerate for at least 5 days to allow the flavors to penetrate the meat. Turn the pork leg every day to ensure even curing.

Drying

After curing, rinse off the excess salt and seasoning from the pork leg under cold water.

Pat the pork leg dry with paper towels.

Drying Process

Hang the pork leg in a cool, dry, and well-ventilated place.

Allow it to dry for 2-3 months, or until it feels firm and dry to the touch. The drying time can vary depending on humidity and temperature.

Finish

Once dried, the Njeguški Pršut can be sliced thinly and served.