Best Mountain Cured
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1
A PGI-protected Spanish dry-cured ham made from white-breed pigs, mountain-cured with sea salt and air-dried for a minimum of 210 days, recognized with EU protection in 1999.
2
A dry-cured smoked ham from the Zlatibor mountain region of western Serbia, prized for its flavor developed through cold smoking and high-altitude air-drying.
3
A dry-cured and cold-smoked ham from Užice in western Serbia, produced using traditional mountain methods with beechwood smoke imparting its characteristic flavor.
4
A Norwegian air-dried cured meat typically made from leg of lamb or mutton, salt-cured and hung for months in cool mountain air to develop its flavor.
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