Pršut

Pršut is a traditional dry-cured ham originating from the Balkans, particularly Croatia, Montenegro, Serbia and Slovenia. It is made from a pork leg that is salted and air-dried, with a curing process that can last several months to a year. The result is a firm-textured meat with an intense, slightly salty flavour. The most well-known varieties are Istrian and Dalmatian pršut. It is typically served thinly sliced as an appetiser alongside olives, cheese and bread. It also works well in warm dishes, pasta or risotto, where it adds a rich, savoury aroma.