Mountain Smokehouse · Cured Ham
Zlatiborski Pršut
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The village of Mačkat, high in the Zlatibor mountains, is so tied to this ham that locals insist the altitude and beechwood smoke are non-negotiable — cure it lower down and it just tastes different.
Whole pork or beef legs are salted, cold-smoked slowly over beechwood, and air-dried for months in the cool mountain air of Zlatibor. It's sliced paper-thin and sold at market stalls and roadside smokehouses across the region.
Why it's made this way: Zlatibor's high altitude, dry winters, and mountain airflow create ideal natural curing conditions, which turned ham-smoking into the region's signature trade generations ago.
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