Njegusi, history, culture and cuisine of Montenegro
Experience the authentic Montenegrin culture and cuisine in the village of Njegusi which lies between Kotor and Lovcen National park in Montenegro.
Even though is only a small village which you could easily drive through unnoticing its history or heritage. This village was once the powerhouse of Old Montenegro. Not so long ago Montenegro was much smaller that it is now, if we go back to the 19th century Montenegro was an unrecognized territory claimed by the Ottoman Empire and defendant of the Russian empire for financial support. The state of Montenegro was ruled by the Vladika, a theocratical rule of a prince bishop and the serdar who was responsible for military defense. These two positions were passed down the family lines in clans who were based in Njegusi, therefore making Njegusi an important place in Montenegro.
Today, this village of around 50 permanent residents is a very popular stop for tours specially the ones including a visit to Lovcen Mausoleum and Cetinje the Royal capital of Montenegro. So do not miss out this visit and include a stop at this lovely village.
The most famous resident of Njegusi with no doubt is Petar Petrovic Njegos, who was the vladika of Montenegro from 1830 to 1851. Njegos as we know him, wsa born in the only two story house of the village and his house is currently a museum, his house showcase how an upper class Montenegrin family lived back in the 19th century. Njegos was a poet and his famous The Mountain Wreath book which was printed in Vienna in 1847 is shown at the museum.
If we are interested in learning about the cuisine of Montenegro a Njegusi stop is mandatory to learn and taste about our famous prosciutto, the climate of this village its ideal for producing the best prosciutto and the making process takes about a year. NjegusiThere are plenty of smokehouses in this villages which offer a visit and if you hire a private tour you will have all the insight about the prosciutto making process live. First the pigs are slaughtered in November when the temperature is low as 10 celcius. Legs are rub in salt, soaked in brine and press to for several weeks, the hung and smoked for months with birch wood, then is it time for it to dry with the mountain climate and the result is one of the best prosciutto you'll ever try.
The drive to Njegusi is an attraction by itself, the serpentine road Kotor Njegusi it is indeed not recommended for amateur drivers, this road has 25 switchbacks offering incredible views of the Bay of Kotor.
Talking about Montenegrin cuisine, we also have to mention the Njeguski Steak, which is a veal schnitzel stuffed with prosciutto and cheese from Njegusi, all the credit to this awarded dish (Gold medal at the Culinary World Cup in Luxemburg 1986) goes to Milovan Stojanovic who was Tito's personal chef. Nowadays you can find Njeguski Steak in most of our traditional restaurants known as Konobas.