Montenegrin cuisine

Montenegrin cooking is split in two: fish and olive oil on the coast, prosciutto, cheese and maize porridge in the mountains.

Njeguši prosciutto is dried without smoke, in air that comes off the Adriatic through a mountain pass. Where it is made matters more than any recipe.

Kajmak — skimmed, salted cream matured for weeks — is served with meat and beaten into porridge. In the mountains every household has some.