slice A prosciutto – Sausage with cheese 500g

slice A prosciutto – Traditional Zlatibor Dry-Cured Delicacies from Moravka Pork

Discover authentic Serbian dry-cured specialties made from the finest meat of the autochthonous Moravka breed, traditionally prepared and air-dried on the clean mountain air of Zlatibor.
Rich flavor, natural processes, and uncompromising quality—just the way it’s been done for generations.

📦 What’s Included?

• 🥩 Zlatibor Prosciutto (Dry-Cured Prosciutto) from Moravka
  A premium dry-cured meat made from carefully selected Moravka pork. Traditionally dried in the fresh Zlatibor mountain air, offering a distinctive flavor and perfectly balanced aroma.
• 🥓 Exclusive Moravka Slanina (Dry-Cured Bacon)
  Hand-processed and traditionally dried, this specialty delivers an intense, authentic taste found only in true Zlatibor delicacies.
• 🍖 Zlatibor Dry-Cured Neck from Moravka
  A delicacy made from carefully selected pork neck of the Moravka breed. Naturally air-dried, with a full, juicy taste and the unmistakable aroma of a true homemade product.
• 🌭 Homemade Moravka Sausage with Cheese
  A juicy sausage made from Moravka pork, enriched with melted kashkaval cheese and carefully selected spices. A perfect fusion of tradition and rich, savory flavor.
• 🧈 Moravka Pork Cracklings (Čvarci)
  A traditional homemade specialty, slowly rendered according to old-style methods. Crispy, rich in flavor, and bursting with authentic aroma.
• 🫕 Moravka Pork Lard
  Naturally rendered pork lard made using traditional techniques. Smooth, flavorful, and ideal for preparing authentic homemade dishes.

🌿 Naturally Made & Traditionally Preserved

• 🚫 No artificial additives or industrial shortcuts
• 🌬️ Naturally air-dried in Zlatibor’s clean mountain climate
• 🐖 Made exclusively from the autochthonous Moravka breed
• 🛡️ Crafted using time-honored methods that preserve taste, texture, and aroma

🥓 slice A pršuta – A true taste of Zlatibor tradition.
Handcrafted dry-cured meats where nature, heritage, and flavor meet.