Njegusi

Njeguši sits in a high basin on the road between Kotor and Cetinje and gave the Petrović-Njegoš dynasty its name; the birth house of Petar II stands in the village. It is better known now for food: njeguški pršut, ham smoked over beech and dried in the draught that comes up from the bay and down from Lovćen, and njeguški sir, a cheese matured in oil, both sold from houses along the road.

What you actually see

• The prosciutto - ham smoked and dried in the village's particular airflow.
• The cheese - njeguski sir, matured in oil and sold from the houses.
• The Njegos birth house - the birthplace of the poet-bishop, open as a museum.
• The stone village - the houses in the high basin below Lovcen.

When to go

May to October is the season; winter snow can close the roads. Mornings avoid the coach parties. The village is busiest at lunchtime.

Honest expectations

The village is a fixed stop on coach itineraries and can be crowded at lunchtime. Prices along the road are aimed at visitors. Much of what is sold as njeguski pršut elsewhere is not made here.

Nearby

Lovcen is south, and Cetinje is east.