Cured meat products Belgrade

Cured meat products

Cured meat products are generally a favorite appetizer at all celebrations and an indispensable part of the everyday table in our area. From traditional home-made prosciutto, pečenica and dry bacon, all the way to spicy sausages, kulen and sudžuk, cured meat products delight with their richness of taste, specific aroma of smoke and silky texture.

If you are looking for the best quality home-made cured meat delicacies with geographical origin, on this page you can find a list of the best butchers, home-made food stores, and dry goods stores in Belgrade.

Traditional production process and selection of meat

The top quality of cured meat products directly depends on the origin of the meat, proper salting and patience during the drying and ripening process.

For the preparation of traditional delicacies carefully selected pork, beef or sheep meat of the highest category is used. The process begins with dry salting or immersion in a brine of sea salt and selected herbs, followed by smoking in cold hardwood smoke (most often beech, oak or plum), which gives the meat its characteristic color and distinctive aroma. The final and most important stage is natural ripening in drafts and cold air, during which the meat loses moisture and develops a rich, full flavor without the addition of artificial preservatives.

Nutritional value and place on the modern table

Although they are considered a higher-calorie choice, quality deli meats provide a high percentage of protein, iron and important minerals.

Properly served on ovals, in combination with old cream, cheese, homemade ajvar, olives and hot projar, dried meat products make an indispensable Serbian meze that brings people together at the table. Due to their high nutritional density, they are an excellent choice for breakfast or an energizing snack.

Tips for storing and serving cured meat products

To fully experience all the flavors and aromas of prosciutto or kulen, take them out of the refrigerator at least 20 to 30 minutes before serving so that they reach room temperature. Always cut cured meats extremely thinly, at a slight angle, because thinner slices allow the fat and smoke flavors to melt more quickly on the palate. The chefs store whole permanent pieces in a cool, dark and ventilated place wrapped in a cotton cloth or baking paper, while cut delicacies in the refrigerator are best stored in glass containers with lids instead of plastic bags that collect moisture.