 |
This article does not cite any sources. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Suho meso" – news · newspapers · books · scholar · JSTOR (July 2012) (Learn how and when to remove this message) |
Suho meso (literally: "dry meat") is a smoked beef preparation eaten in Bosnian, Serbian, Croatian and Montenegrin cuisine. The meat is cured in a coarse salt for multiple days before being hung to dry over a fire for multiple days or weeks, depending on the size of meat. This process is traditionally done in the winter to avoid the meat from spoiling. It is similar to Pastirma, except there is no specific spice blend Çemen spread around the meat.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This Bosnian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Serbian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
