Uzicka prsuta is a dry-cured speciality from the Zlatibor mountain region around the town of Uzice, with a production tradition dating back to the 19th century. It is made from a whole bone-in pork leg that is salted, washed, dried and smoked using a traditional method unchanged for over a hundred years.

The process takes between six months and a full year. After initial cold-salting, the ham is smoked over a gentle beech wood fire for 30 to 60 days, which gives it its characteristic golden colour and subtle smoky aroma. Final maturation takes place in natural drying rooms on Zlatibor, where mountain air, dry winds and low temperatures slowly cure the meat, concentrating its flavour.

Uzicka prsuta carries a Protected Geographical Indication and is one of the most recognisable Serbian gourmet products. When properly sliced, it should be paper-thin with beautiful marbling. Serve as a starter with kajmak, cheese, melon or figs, or as part of a charcuterie board paired with wine and rakija.