Montenegrin prsut is considered to be the national meat of Montenegro. The famous dry-cured ham is similar to prosciutto which is popular in Italy just across the Adriatic sea. It is said that it is the ocean air that dries the ham to perfection. It is called Njeguski Prsut because it must come from this village to be the good stuff that Montenegro is famous for.
We began our feast with some Montenegrin Prsut, along with some sheep’s cheese and black olives. Of course we served it with a nice red wine that Montenegro is also famous for. Many countries like to begin their meals with this combination. If you can’t find the real thing from Montenegro than just substitute some good prosciutto. I found a nice soft sheep cheese that paired beautifully. Enjoy!
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Montenegrin Prsut (Dry-cured ham with cheese and olives)
- 1 package Njeguski prsut or prosciutto
- 1/2 lb soft sheep cheese cut in slices
- 1/2 lb black olives
- Arrange meat in individual pieces on a platter
- arrange the cheese on the platter
- Add olives
- Repeat another layer for an easy to enjoy appetizer