Njeguška Pršuta from the Gazdinstvo Martinović is made from carefully selected pork legs cured exclusively with sea salt, without any additional spices or additives, preserving the authentic character of this renowned Montenegrin specialty. After salting, the meat is pressed and shaped, then smoked using cold beechwood smoke in a slow, controlled process that can last up to six weeks.

This is followed by a long maturation period in the mountain air beneath Mount Lovćen, where the altitude, winds, and specific microclimate allow the prosciutto to age for about a year, developing its distinctive aroma, balanced salinity, and firm yet juicy texture. The final product is characterized by a rich smoky scent, darker meat color, and a clean, well-rounded flavor with a lingering finish.

Martinović offers Njeguška Pršuta as whole legs, pieces, or thinly sliced portions, with vacuum-sealed options that preserve freshness and ensure the quality of this traditional Montenegrin delicacy.