Balkan meat specialities

Prosciutto is dry-cured and smoked pork or beef ham, brother of prosciutto, Parma ham and “Jamon”.
Kulen - dry-cured salami.

Serbia has a unique climate, which is perfect not only for inhabitants but also for meat delicacies production. More than 100 households engaged in the production of prosciutto. Being born as the need to preserve meat during the days when the word-the refrigerator did not exist, the recipes and techniques were passed down from generation to generation. Being smoked in the traditional way over beech wood makes Serbian deli meat so delicious. Sausages are smoked from 15 to 35 days. There are only two kinds of raw materials being used – pork and beef. The readiness of the product is determined by touch of experienced masters.