Cured Meats
Užička pršuta
Ужичка пршута
Serbia
Užička pršuta is western Serbia’s dry-cured smoked ham, salted and matured in the mountain air around Užice and Zlatibor. The neighboring Zlatibor smokehouse tradition is part of the same regional identity.
Original eatfuls sticker artwork
What it is
A closer look at Užička pršuta.
Užička pršuta is western Serbia’s dry-cured smoked ham, salted and matured in the mountain air around Užice and Zlatibor. The neighboring Zlatibor smokehouse tradition is part of the same regional identity.
What to look for
Know it when you find it.
Ask for a thin, translucent slice with a clean smoke aroma and concentrated pork sweetness at a western-Serbian smokehouse or market.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Užička pršuta.
Serbia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Crete, Greece
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Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
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Samtskhe-Javakheti, Georgia
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Აპოხტი
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Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
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Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic