Njeguška Pršuta - Gazdinstvo Martinović from the village of Bajice near Cetinje produces traditional Njeguši prosciutto and Njeguši cheese, relying on methods that have been passed down through generations in this region. The pork legs for the pršuta are cured exclusively with sea salt, then pressed and smoked over cold beechwood smoke, after which the meat matures for about a year in the mountain air beneath Lovćen.