Misplaced Pages

This article does not cite any sources. Please help improve this article by adding 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 prevent the meat from spoiling. It is similar to pastirma, except there is no specific spice blend Çemen spread around the meat.

See also

• Beef jerky
• Bresaola
• List of dried foods
• List of smoked foods

References

This meat-related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

This Bosnian cuisine-related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

This Serbian cuisine-related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• Dried meat
• Smoked meat
• Bosnia and Herzegovina cuisine
• Serbian cuisine
• Meat stubs
• Bosnia and Herzegovina stubs
• Balkan cuisine stubs
• Serbia stubs