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Wine
and dine
North
Owing
to the rich pastures of Durmitor, Sinjevina and Bjelasica,
dairy products and meat from the mountains of Montenegrin
north are a real generator of life energy.
There is nothing like the taste of lamb under sac, of
the grilled trout or the one prepared in sour milk and
of various kinds of game. Home made sour milk goes perfectly
with the traditional dishes kacamak and cicvara.
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Sac
Sac is a large metal lid like a shallow bell with which
dough for bread or meat to be baked are covered, and
over which ashes and live coals are put. Restaurants
all over Montenegro have taken over this traditional
way of cooking under sac, after which meat remains saucy,
and potatoes are rich with the taste of meat.
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The
village of Njeguši
Under the peak of the mountain Lovcen there is the village
Njeguši, known for its numerous specialities: smoked
ham, cheese, kastradina (dried mutton) and sausages.
Smoked ham is made of pork, and its particular taste
and aroma are the result of the mixture of sea and mountain
air and wood burned for drying them.
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