Dried meat is a traditional way of preparing meat in Serbia. In the past, almost every household dried meat and sausages. A very common occurrence in Serbian households were smokehouses, rooms where meat would hang and be dried. The meat is first well salted, and then put on and left to dry while exposed to smoke. Smoking removes moisture from the meat, which accelerates the development of bacteria, and the meat thus gets a pleasant taste.
The smokehouse must be ventilated occasionally, preferably in the evening, in order for the meat to cool well. It is believed that the best taste of meat is given by smoke obtained from dry beech logs with a few pine twigs. Smoking time depends on the size of the piece of meat, the method of lighting the fire, the size of the dryer, as well as achieving the desired taste. Serbs mostly dried pork, although other types are also dried. Pork is consumed a lot in Serbia and it is believed that the reason for that is centuries of slavery under the Turks, who did not eat pork and because of that, Serbs were able to grow it unhindered. Dried meat is most often used in winter, and it would be often cut and served when guests come. The meat was served with Šljivovica, a traditional Serbian alcoholic drink made of plums, and the meat served in this way is called meze. Even today, meat is dried in Serbia, especially in Vojvodina and in the northern parts of the country. This kind of food is very popular among Serbs and unavoidable on special occasions.
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