Njeguski prsut

Method

Trim the pork of excess fat, leaving a thin layer, and remove any bloodstains by wiping with clean cloth. Mix the sea salt with crushed peppercorns and juniper berries, then rub this mixture thoroughly over all surfaces of the meat, paying particular attention to crevices. Place the salted pork in a cool, well-ventilated space between 10-15 degrees Celsius, turning and rubbing with any accumulated juices every few days for 4-6 weeks. Once the meat darkens and becomes firm to the touch, hang it in a dry, airy location at 12-18 degrees Celsius for a further 2-3 months, allowing the meat to cure and develop its characteristic flavour. Slice very thinly against the grain and serve at room temperature with a drizzle of good quality olive oil, fresh bread, and local cheese.