Serbia
Pastrma
Пастрма
Pastrma is spiced lamb cut into strips and wind-dried in the southern Serbian and Prizren tradition.
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Serbia
Pecenica Srpska
Печеница
Srpska pečenica is smoked pork loin, sliced as a cold cut for breakfast and celebrations.
Southern Serbia, Serbia
Pirotska peglana kobasica
Пеглана кобасица
Pirotska peglana kobasica is a thin, air-dried Serbian sausage from Pirot, repeatedly pressed flat while it cures. Beef and lamb are seasoned with paprika and garlic for a dense, peppery slice.
Serbia
Sremski kulen
Сремски кулен
Sremski kulen is a coarse, paprika-scented pork sausage from Srem and Bačka, pressed and slowly air-cured. Petrovački kulen is a local form associated with the Slovak communities of Vojvodina.
Bosnia and Herzegovina
Sudžuk
Dry beef sausage seasoned with garlic and pepper, no pork, air-dried into a firm horseshoe and eaten raw or fried into eggs.
Serbia
Užička pršuta
Ужичка пршута
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.