When I was in Serbia this Spring, staying at Sarmatian's place in Serbia, and a relative of his in Beograd, I had a type of beef that was absolutely delicious. It was smoked and cut thin. I loved it, but cannot remember the name for the life of me.
When I was in Serbia this Spring, staying at Sarmatian's place in Serbia, and a relative of his in Beograd, I had a type of beef that was absolutely delicious. It was smoked and cut thin. I loved it, but cannot remember the name for the life of me.
Hammer, anvil, forge and fire, chase away The Hoofed Liar. Roof and doorway, block and beam, chase The Trickster from our dreams.Vigilance is our shield, that protects us from our squalid past. Knowledge is our weapon, with which we carve a path to an enlightened future.
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Well, I still think Parmesan Prosciutto is the best non-cooked meat in the world. Probably the best meat period. That stuff is unforgettable
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Pršuta (Prosciutto)
The one you've eaten was made in the traditional way, on the mountain Zlatibor. You'll have a hard time finding that outside Serbia. Even in Serbia sometimes.
Last edited by Sarmatian; 10-06-2009 at 11:19.
so you had a little gettogether, awesome
Hammer, anvil, forge and fire, chase away The Hoofed Liar. Roof and doorway, block and beam, chase The Trickster from our dreams.Vigilance is our shield, that protects us from our squalid past. Knowledge is our weapon, with which we carve a path to an enlightened future.
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About 6 moths ago.
You know what they say - Serbia is where it's at. At some point in their lives, all people must come to Serbia.
Well you can try Italian, but I'm not sure if they use beef. You'd have to check that.
Great, we're having a longer summer this year. Warm and sunny October. And after ******* around for a few years, I'm finally gonna graduate in a month or two.
What's up in Wisconsin? The cold, icy winds from Canada still blowing? :D
Hammer, anvil, forge and fire, chase away The Hoofed Liar. Roof and doorway, block and beam, chase The Trickster from our dreams.Vigilance is our shield, that protects us from our squalid past. Knowledge is our weapon, with which we carve a path to an enlightened future.
Everything you need to know about Kadagar_AV:
Italian version is pork, IIRC. And it is very thinly sliced. What of the Serbian version? The photos I have seen on Google suggest otherwise. Italian prosciutto is of exceedingly unique flavour, nothing resembling America beef jerky. If Vuk says your Serbian meat is like jerky, then there can be no comparisons between the Italian and Serbian versions, in the face of their completely different nature.
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