2005Europa - Gastronomy (Smoked Ham) - Set

Simplicity of making and piquancy of taste characterized food made in household of Herzegovina. Once it was difficult to imagine meal of workers in fields without smoked meat and cheese from sheepskin or cowskin. Today that ordinary shepherd’s meal becomes appreciated hors-d’oeuvre in many restaurants. The voice of taste specificity of smoked ham from Herzegovina dry-smoked crosses all limits of Herzegovina. Homemade cheese made in a special way in a sheepskin is appreciated and expensive traditional delicacy. Also, in places in Herzegovina where the vineyard are, guests are often served with meza (Hors-d’oeuvre) from cheese and grapes with white wine. Lovers with traditional gastronomy find many reasons why the smoked ham from Herzegovina has a special taste or why is cheese from sheepskin so unique. They say it is required a necessary skill to make a smoked ham from Herzegovina. A properly position of dry kiln, exposure to cold winter wind, a proper choice of wood, which is lighted in dry kiln and proper keeping are traditional recipe of preparation. Today, meals which have been a integral part of daily meals in Herzegovina served in lowly wooden dishes symbolized old way of life and find place in better restaurants.