Njeguški pršut (dry-cured ham)
Pork leg smoked and air-dried in mountain air, served in thin slices with cheese.
Not in its traditional form with low immunity
Ingredients
- pork leg
- sea salt
- beech smoke
How it is prepared
The leg is salted, smoked and dried for 12–18 months and eaten uncooked.
Food safety with low immunity
- Avoid dry-cured or cold-smoked sausage and ham with low immunity, or heat them in the dish until steaming.
How to prepare it during treatment
Uncooked cured meat is usually not advised during neutropenia. If you want it, only heated until steaming inside a hot dish (such as a pasta sauce).
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Made from a raw product: it is bought fresh from a trusted place rather than stored; usually not advised with low immunity.
Reheating
Not reheated. With low immunity choose a cooked alternative.
Symptoms it may suit
No specific symptom notes for this dish.
Treatment phases
- Before treatmentnot advised
- During a coursenot advised
- Low counts (neutropenia)not advised
- Between coursesnot advised
- After treatmentOnly after your team confirms your immunity has recoveredmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- Heart disease, High blood pressure, Kidney disease. Contains processed meat (sausage, bacon, ham). With heart disease, high blood pressure or kidney disease, discuss it with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)