Njeguški pršut is a traditional dry-cured ham from the Njeguši region in Montenegro. It is made from high-quality pork, typically from the hind leg, which is salted and then air-dried in the mountainous climate. The unique flavor comes from the natural curing process and the use of local herbs and spices. The production of Njeguški pršut involves hanging the ham in a cool, ventilated area for several months. This method not only preserves the meat but also enhances its taste. It is often served thinly sliced as an appetizer or paired with cheese and olives in various dishes.