● Topic

#prsut

5 Editorial

Lovćen on Sunday: pace, third gear and a break for prosciutto

The ascent is easy — anyone can gas. The descent separates those who ride from those who ride. Sunday at Lovcen in third gear.

01·08 / 4 min

A glass of red wine next to a sliced ham on a cutting board

● Enology

Plavac small with prosciutto: salt, fat and one real glass

Why does Dalmatian red wine really like the salty fat of prosciutto and at exactly 16 degrees it should be served.

01·08 / 4 min

aerial view of zig zag road surrounded by trees

● Travel

Njeguši nad Bok: prosciutto, cheese and 25 serpentine Lovcen

The old road from Kotor to Njeguš has 25 visible serpentines and a village at the top that smells of smoke and storm. Here's how to put the steering wheel and board together.

01·08 / 4 min

a platter of meats, olives, olives, ham, and

● Gastronomy

Kulen, tea, trout, bacon and prosciutto on one board

Five types of cured meat require five knives and five rules. The thickness of the cut determines whether a good piece will work or deceive you.

01·08 / 4 min

Hanging cured meats fill a dark, arched space.

● Gastronomy

Prosciutto: salt, smoke and bura that make the difference

Njeguški smells like beech fire, Dalmatian like the cold wind from the sea. Same pork leg, two worlds — and one cut that reveals everything.

01·08 / 7 min